|Oxtail||1 , cut into pieces at the joints|
|Juniper berries||4 , crushed|
|Water||4 Cup (64 tbs)|
|Freshly ground black pepper||To Taste|
|Carrots||3 Medium, peeled and sliced|
|Celery stalks||2 , sliced|
|Cabbage||1⁄4 Small, shredded|
|Lean bacon||1⁄2 Pound (In 1 Piece)|
|Potatoes||1 Pound, peeled and cubed|
Soak the oxtail in boiling water for 5 minutes and rinse under cold, running water.
Tie the cloves, juniper berries and onion in a cheesecloth bag.
Place the water in a heavy pan, bring to a boil and add the oxtail, ingredients in the cheesecloth, salt and pepper.
Cover and simmer 2 hours.
Add carrots, celery, cabbage and bacon and simmer, covered, 1 hour.
Add potatoes and cook, covered, 30 minutes more.
Add the sausage during the last 10 minutes of cooking time.
Discard cheesecloth bag.
Remove the vegetables with a slotted spoon and place on a serving dish.
Slice the bacon and sausage and arrange them and the oxtail on top of the vegetables.