Clean and wash beef tail and pour the cold water and vodka, then leave to stand for half an hour. then put the meat in a saucepan, boil as antifoaming meat and leave to cook for two and a half - three hours (if you have a pressure cooker put it in and let it cook according to instructions). Put together with the meat to boil 1 grain allspice and stathe base of celery. After 1 1/2 hours put 1 tbsp salt. Peel the potatoes, cut them into cubes (at large), carrot slices and chop onions. Once the meat is boiled (to be separated from the bone), strain the broth and let the meat cool and boning. In another saucepan put the oil and the chopped vegetables and stew them, then pour the strained broth and boned meat. After boil put chopped leaves of celery, bay leaves (broken into two), black pepper and allspice. And add salt if necessary. When the potatoes and carrots are ready, put the peeled and grated tomatoes and leave to simmer for 10 minutes. Then put the chopped parsley and remove from heat. Optional can add 1/2 tbsp butter.