Oxtail Tatin

Ingredients

• 6 lb. 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
• 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