The meat wants a night in vinegar and aromatics before it ever sees heat, and the recipe does not work without it — this is a two-day dish pretending to be a three-hour one. The prunes dissolve entirely and are what makes the sauce dark and sweet rather than merely brown.
It did not make it into the plan for these seven days.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.