Method
Peel and cut the onions, carrot, and celeriac into 1–2-cm (1⁄2–3⁄4-inch) dice. Heat 2 tablespoons oil in a large casserole (Dutch oven). Sear the oxtail in batches over a medium heat and take out of the pan.
Sprinkle the sugar into the pan and lightly caramelise. Stir in the tomato pureé (paste) and cook briefly. Deglaze the pan with the Madeira, port and a third of the red wine and simmer to reduce to a syrupy consistency. Add the remaining wine a little at a time, reducing at a simmer each time.
Heat the remaining oil in a frying pan or skillet and sauté the diced vegetables over a medium heat. Add the vegetables to the casserole (dutch oven). Return the meat to the pan and add enough stock to cover the contents with liquid. Cover with a lid, leaving a small gap, and braise the meat over a low heat until tender, about 3 hours 30 minutes. Then 30 minutes before the end, add the juniper berries, coriander seeds, peppercorns and bay leaf.
Take the oxtail pieces out of the pan and let cool. Remove the meat from the bones. Filter the sauce through a sieve into a pan, pressing firmly on the vegetables.
Simmer the sauce until reduced by half. Add the garlic, rosemary and lemon zest, let infuse for a few minutes, then remove and discard. Stir in the cold butter in small pieces and melt in the sauce. Put the oxtail meat into the pan and reheat. Season the ragout with salt and pepper. Serve the oxtail ragout on plates. Accompany with stewed leeks and mushrooms.
Preparation time: 45 minutes
Cooking time: 50 minutes
Cooling time: 3 hours
Serves: 16