Veal in the Vaccinara style

Ingredients

• 1 kg of oxtail
• 1 or 2 sedans
• 1 onion
• 1 carrot
• 250 g of crushed tomatoes
• olive oil, to taste
• salt, as needed
• pepper, to taste
• hot pepper, to taste
• 1 glass of wine (red wine is preferred)
• 1 tablespoon of broth

Cut the oxtail in half along the spine and place it in a container. Let it soak in cold water for three hours, then transfer it to a pot of cold water and boil for about 30 minutes.

Prepare a finely chopped mixture with the onion and carrots, then add the celery in small pieces.

Combine all the ingredients in a large, heavy-bottomed pan and cook over medium heat until the celery is tender.

Add a glass of wine to the occasion.

Add the pre-cooked oxtail, cook for 15 minutes, add a glass of wine, salt, pepper, and chili flakes.

Once the wine has been removed, add the tomato pulp and broth, and simmer until the meat is tender and the sauce has thickened (approximately 2 hours).