Coda alla Vaccinara -Oxtail Stew

Time:8 hours

Ingredients
oxtail, cut into pieces 2 kg

Potherbs:
Carrot 1
Polo green onions 1
Celery 1
Time 1 pinch
Laurel leaves 1 / 2

Ham 125g
olive oil 2 tablespoons
Dry white wine 1 cup
Peeled tomatoes 1kg
Celery 1,5 kg
Pine nuts 1 tablespoon
Raisins 2 tablespoons
Cinnamon 1 pinch
Nutmeg 1 pinch
Coarse salt　20g
Salt & pepper

Directions

1. Put the pieces of oxtail in water 4 hours.
2. Boil the pieces of oxtail for 10 minutes.
3. Take the pieces out, then dry them with a clean cloth.
4. Add 3 liters of water with 20g coarse salt to another pot, add the pieces of oxtail and the potherbs and boil them, then simmer for 3 hours.
5. After 3 hours, heated the oil in a pan, chunk of endless hot water, stir fry into the ham. Decorated salt and pepper to taste, add the wine, let evaporate.
6. Tomato sauce, salt and pepper, add the nutmeg, about 1 hour, until meat is off away from bone. When shortage of excess liquid, fills a chunk of water and vegetable soup.
7. At the same time, cook celery in salted water until soft, ceased fire, pine nuts and raisins in hot water, add the cinnamon, we'll blend.
8. Serve off the slices onto plates.