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Braised Ox-Tails with Chestnut Puree

Cut the thickest part of a fresh ox-tail into pieces about three inches long, soak them in water for a few hours, then blanch them. Put some layers of fat bacon and some sliced carrots and onions into an oblong stewpan, add a bunch of sweet herbs and the slices of tail. Add a little salt, cover them with white wine and broth mixed in equal quantities and put on the top some slices of fat bacon or some pork rind. When boiling move the pan to the side of the side of the fire, put some live embers on the lid and braise the contents for five or six hours, adding more broth to keep the quantity.