STEWED OXTAIL ROMAN-STYLE (RABO DE TORO ESTOFADO DE ESTILO ROMANO)

Preparation

Put the oil, ham, onion, carrot and chopped celery in a large heavy pot and sauté over medium high heat, stirring frequently, until the vegetables are soft, about 5 minutes.

Add the meat and cook to brown, stirring often, about 5 minutes.

Add the wine, and scrape the bottom of the pan well (use a wooden spoon).

Let cook for about 6-8 minutes to reduce the wine to about a quarter.

Add tomatoes and the juices.

Season to taste with salt and pepper, lower heat to simmer, cover, and let cook slowly for about 2 hours stirring occasionally to break up tomatoes.

Add the celery pieces, cover and continue to simmer for about 1 hour more until the meat is very tender and practically falling from the bone.

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