Braised oxtail with star anise

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Rich and robust, oxtail becomes tender after braising it very slowly. Prunes are always a tasty addition to a stew because their sweetness and texture complement the meat.
2 oxtails, about 3lb (1.35kg) each, cut handful of black peppercorns
into bite-sized pieces 1 bay leaf
salt and freshly ground black pepper 8 soft prunes, pitted and chopped
2 tbsp olive oil 2 cups hot beef stock for the slow cooker
2 red onions, sliced (3 cups for the traditional method)
3 garlic cloves, finely chopped 4 clementines or 2 oranges, peeled and
pinch of dried chile flakes sliced into rings
11⁄2 cups red wine small bunch of curly parsley leaves,
4 star anise finely chopped
in the slow cooker PREP 20 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 8 HRS

 Preheat the slow cooker, if required. Season the oxtail with salt and pepper. Heat half the oil in a large Dutch oven over medium heat, then add the meat in batches, and fry for 8–10 minutes until

 browned on all sides. Remove from the pot and set aside.

 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes to soften. Stir through the garlic and chile flakes, then pour in the wine and let it simmer before

 adding it to the slow cooker together with the meat, star anise, peppercorns, bay leaf, prunes, and stock. Cover with the lid and cook on auto/low for 8 hours. Add the clementines for the last 30 minutes of cooking.

 Shred the meat from the bone into the slow cooker, and discard the bone, bay leaf, and star anise. Serve on a bed of pasta with the parsley sprinkled over.

 traditional method    PREP 20 MINS COOK 3¼ HRS

 Preheat the oven to 300°F (150°C). Season the oxtail with salt and pepper. Heat half the oil in a large Dutch oven over medium heat, then add the meat in batches, and fry for 8–10 minutes

 until browned on all sides. Remove with a slotted spoon and set aside.

 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes to soften. Stir in the garlic and chile flakes, then pour in the wine and let it simmer for about

 5 minutes until slightly reduced. Return the meat to the pot and add the star anise, peppercorns, bay leaf, and prunes, and pour in just enough stock to cover the meat.

 Bring to a boil, then reduce to a simmer, add the remaining stock, cover, and put in the oven for about 3 hours. Check occasionally that it’s not drying out, topping up with a little hot water if

 needed. Add the clementines or oranges for the last 30 minutes of cooking and leave the pot uncovered to allow the liquid to thicken slightly. Stir it occasionally to keep the oxtail moist and coated with the gravy. When ready, the meat will fall away from the bone. Remove the bone and discard it together with the bay leaf and star anise. Serve on a bed of pasta with the parsley sprinkled over.

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