Oxtail is delicious when slow cooked in the pot, complete with rich flavours and tender beef falling

Ingredients

• 1 x kg Oxtail sectioned
• 1 x 200g Nidderdale pancetta
• 12 x pitted prunes
• SAUCE
• 2 x onions
• 2 x sticks celery (optional)
• 2 x carrots
• 4 x cloves of garlic peeled
• 10 x juniper berries
• 8 x black peppercorns
• 2 x cloves
• Pinch cinnamon
• Pinch ground ginger
• 20 ml rapeseed oil
• ½ bottle red wine full bodied
• 500 ml beef stock
• 1 x tbls tomato puree
• 1 x tbsp. corn flour mixed with a little cold water