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