Oxtail Stew

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  • Total: 3 hr 10 min
  • Prep: 40 min
  • Cook: 2 hr 30 min
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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. 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. 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. 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.