Preheat oven 130°c fan assisted or 150°c without a fan (gas 2)
or set the slow cooker.
Make a Mirepoix by neatly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus the spices and the garlic cloves.
Take a large, heavy-based frying pan, and add a little oil
& fry the oxtail and bacon on all sides then transfer to a
casserole dish or slow cooker.
Next fry the mirepoix in the same pan until lightly browned
then add red wine, reduce by two thirds then add tomato puree,
orange peel & the beef stock then reduce a little, thicken with
a tablespoon cornflour mixed with a little cold water stirred into
the boiling broth.
Pour the sauce over the oxtail and vegetables then cover with a
tight-fitting lid & place in the oven and cook for 3 hours, the
meat should be tender & falling away from the bone.
When cooked pass off the sauce through a fine sieve into a
clean saucepan, add the prunes then reduce to a glossy finish then
pour back over the meat ready to serve discarding the vegetables
Mashed potatoes, red cabbage pickle & hot mustard.