1. Heat duck fat in fry pan.
2. Add oxtail and brown on all sides.
3. Transfer meat to casserole.
4. De-glaze fry pan with vinegar,add sugar and reduce to caramel.
5. Add stout and reduce by 1/2.
6. Add port, boil for 2 minutes.
7. Add stock and pass onto oxtails.
8. If necessary add a little water to cover.
9. Place herbs and spice in middle of casserole, cover and cook for 2 hours on 115°C, gently simmering.
10. Add onions and carrots and simmer for a further 11/2 hours or until meat comes away from the bone easily.
11. Finish with figs or prunes.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne