Oxtail Stew

Directions

1. 1
   1.
2. 2
   Sprinkle the oxtails with salt and pepper.
3. 3
   In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side.
4. 4
   Remove the oxtails to a plate and reserve.
5. 5
   2.
6. 6
   Cook the onions and garlic in the Dutch oven for 2 minutes.
7. 7
   Add the tomato paste, juniper, and allspice and cook 2 minutes more.
8. 8
   Put the oxtails back into the pan and add the stock and enough water to cover.
9. 9
   Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface.
10. 10
    3.
11. 11
    Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours.
12. 12
    Skim the fat from the surface.