Oxtail Stew

A flavorful oxtail stew seasoned with allspice and juniper and studded with potatoes and celery root.
Save Recipe
  • Level: Intermediate
  • Total: 3 hr
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe


2 pounds oxtail pieces

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

4 cloves garlic, chopped

1 onion, chopped

3 tablespoons tomato paste

20 allspice berries

20 juniper berries, crushed

4 cups beef stock

2 pounds Yukon Gold potatoes, cut into large dice, or 1 1/2 pounds whole small red potatoes

One 7- to 7 1/2-ounce celery root (celeriac), cut into large dice


  1. Sprinkle the oxtail with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the oxtails on both sides, about 4 minutes each side. Remove to a plate and reserve.
  2. Cook the garlic and onions in the pan for 2 minutes. Add the tomato paste, allspice and juniper and cook 2 minutes more. Return the oxtails to 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, skimming the fat from the surface.