Start by melting the dripping in a large flameproof casserole, get it really hot, then brown the pieces of oxtail, 2 or 3 at a time.
Remove them to a plate as they brown, then brown the bacon and chunks of carrot, and remove them to a plate as well. Next fry the onions till browned at the edges.
Turn the heat down a bit, then stir in the flour to soak up the juices before gradually adding the stock and cider.
Now return the meat, bacon and carrots to the casserole, add the Herbes de Provence, juniper, garlic and bay leaf, and season.
Put a close-fitting lid on, transfer to the oven and cook for 3 hours.
Just before serving, skim off any fat from the surface and sprinkle with chopped parsley.
Preheat the oven to 150˚C/300˚F/gas mark 2.
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