Brown oxtail and lightly fry bacon then place in a large saucepan with marrow bone, trotter, vegetables, orange zest, herbs, chopped toms.add enough red wine and water to cover(you can add a oxo cube or some beef stock or marmite to taste) bring to the boil then simmer for three to four hours, until the meat is tender and coming away from the bone. Leave to cool and then refridgerate overnite, next day remove from fridge take all the surface fat off top( it should be set solid).remove oxtail, trotter, marrow bone . Take all the meat off the oxtail and return to the saucepan and reheat you will then have a delicious soup/stew just add salt & pepperto taste crusty rolls or homemade dumplings with real suet.