Coda alla vaccinara 2

06078 CODA ALLA VACINARA 8 PEOPLE INGREDIENTS a queue and ox cheek, 2 kg, 100 g of bacon, 30 g fat, 30 g parsley, 1 carrot, 1 onion, 1 garlic clove, 1 celery white and tender, approximately 1 cup white wine, tomato sauce, salt and pepper.

PROCEDURE Peel, wash and mince fine parsley, garlic, onion and carrot.

Chop the bacon.

Cut the tail and cheek pieces, wash and immerse them in boiling water, when the water will raise again the boil remove the meat.

Put in a casserole dish terracotta's lard, lard and everything was chopped.

Let it FRY for a moment then add the tail and cheek pieces, stir and saute until the meat is lightly colored, then add salt, pepper, continue Browning bathing gradually with the wine.

When this United evaporated one and two tablespoons of tomato paste dissolved in about half a litre of hot water.

With the bowl and Cook all moderatissimo focus for about four hours.

Clean the celery, wash them, cut them into small pieces and add to the meat after the four hours of cooking over an open fire, leaving her still for half an hour.

Pour the meat on serving dish, sprinkle with the sauce and serve immediately very hot.