Name: Oxtail Stew
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT3H10M0.000S
Ingredients: 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

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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Oxtail Stew

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