Oxtail Stew

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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