Oxtail Stew

Total Time:
3 hr 10 min
40 min
2 hr 30 min
  • 2 pounds oxtail pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • 20 juniper berries, crushed
  • 20 allspice berries
  • 1 quart beef stock
  • 2 pounds Yukon gold potatoes, cut into large dice, or 1 1/2 pounds whole small red potatoes
  • 1 (7 to 7 1/2-ounce) celery root (celeriac), cut into large dice
  • 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.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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