Recipe courtesy of Food Network Kitchen
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Total:
3 hr 10 min
Prep:
40 min
Cook:
2 hr 30 min

Ingredients

Directions

1. Sprinkle the oxtails with salt and pepper. In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side. Remove the oxtails to a plate and reserve. 

2. Cook the onions and garlic in the Dutch oven for 2 minutes. Add the tomato paste, juniper, and allspice and cook 2 minutes more. Put the oxtails back into the pan and add the stock and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface. 

3. Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours. Skim the fat from the surface.

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