Oxtail Vaccinara Recipe

Bring a large pan of salted water to a boil, add the oxtail, carrot, one of the onions and the bouquet garni and simmer for 1 hour. Chop the remaining onion. Het the oil and pork fat in another pan, add the chopped onion and the garlic and cook until the garlic turns brown, then remove and discard it. Drain the oxtail, add it to the pan and cookt ,urning frequently, for a few minutes until browned all over. Pour in the wine and cook until it has evaporated. Season with salt and pepper, add the strained tomatoes, cover and simmer over medium heat for 1 1/2 hours, adding a little stock if necessary. Stir in the celery and simmer gently for 10-15 minutes more until tender.