Oxtail Stew (Food Network Kitchens) |
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Prep Time: 40 Minutes Cook Time: 150 Minutes |
Ready In: 190 Minutes Servings: 1 |
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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. 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.
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