Coda di Bue Roman Style Ox-Tails Ox Tails should cook for many hours over low heat. The result will be meat that will melt in your mouth. For a Middle Eastern version, try Daneb Tor. 3 1/2 - 4 lbs Ox-Tails           cut into 1 1/2" pieces 4 Tbls Olive Oil 1/2 cup Onion (finely chopped) 1/2 cup Carrot (finely chopped) 1/2 cup Celery (finely chopped) 1 tsp Garlic (finely minced or crushed) 1/4 cup fresh Parsely (leaves only, finely chopped) 1 Tbl Tomato Paste 2 cups dry White Wine OR           1 cup dry White Vermouth + 1 cup Water 1/4 tsp dried Marjoram OR Oregano 1/4 tsp ground Cloves 1/4 tsp ground Black Pepper 3/4 tsp Salt 2 cups Plum Tomatoes (peeled, seeded & gently crushed)       (if fresh Tomatoes are not very ripe,       (use canned Tomatoes packed in juice. boiling water 1. Heat a heavy pot, add Oil, brown Oxtails,           remove from pot, set aside. 2. Pour off Oil leaving about 1 Tbl in pot.           Add Onions, saute slowly on medium heat           until they turn translucent. 3. Add Carrot and Celery, turn up heat,           saute until Onion turns golden brown. 4. Add Garlic and Parsley, saute 1 more minute, stirring. 5. Add Tomato Paste, stir in well. 6. Pour in Wine, deglaze pot. 7. Add Marjoram OR Oregano, Cloves & Black Pepper, stir. 8. Put Meat back into the pot,           pushing it into the vegetables. 9. Spinkle Salt all over Meat 10. Add crushed Tomatoes on and around Meat 11. Add boiling water about 3/4 of the way up the Meat. 12. Bring to a boil, lower heat to a simmer,           cover, simmer for 4 hours.           (You may wish to turn the Meat once or twice.) 13. After 4 hours of simmering, turn off heat.           Leave meat in the pot for about 1/2 hour,           during which time it will reabsorb liquid. 14. Serve with Pasta OR Polenta.