Oxtail Tatin

By Saveur
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Ingredients

6 lbs. oxtail

6 cups red wine

2 1/4 cups tawny port

3/4 cup cognac

2 ribs celery, cut into batons

2 medium carrots, peeled and cut into batons

1 large yellow onion, peeled, halved, and thickly sliced

2 cloves garlic, crushed and peeled

2 tsp. juniper berries

2 bay leaves

3 large sprigs fresh thyme

Salt and freshly ground black pepper

6 tbsp. peanut oil

1/3 cup flour

2 tbsp. olive oil

4 ripe medium tomatoes, peeled, seeded, and coarsely chopped

1 tsp. sugar

1 tsp. coffee

8 baked 4" puff pastry circles, warm

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