Braised Oxtail with Fresh Watercress
Tender oxtail slow-cooked with tomatoes, garlic, and a splash of spirit until perfectly falling off the bone, then finished with vibrant fresh watercress for a pop of color and flavor. Comforting, rich, and deeply satisfying — perfect served over fluffy white rice and creamy mashed potatoes.
🛒 Ingredients
6 servings
- 1 kg oxtail pieces
- 3 ripe tomatoes, roughly chopped
- 1 large onion, diced
- 3 garlic cloves, crushed
- 1 fresh red chili, finely chopped
- 1 bunch fresh watercress, washed
- 1 bay leaf
- Juice of 2 lemons
- 2 tablespoons white spirit or rum
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 250 ml hot water
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Directions
- 1
Rub the oxtail pieces thoroughly with lemon juice and let them rest for 10 minutes. Rinse well and pat dry.
- 2
Heat olive oil in a pressure cooker over high heat. Brown the oxtail on all sides until golden, about 5 minutes.
- 3
Add the onion, garlic, and chili and cook for 3 minutes until softened. Stir in the chopped tomatoes, season with salt and pepper, and pour in the hot water.
- 4
Seal the pressure cooker and cook under pressure for 40 minutes over medium heat.
- 5
Release the pressure carefully. Add the bay leaf and spirit, then simmer uncovered for 5–6 minutes to slightly reduce the sauce.
- 6
Once the meat is meltingly tender, add the watercress to the pot and turn off the heat immediately. Cover for 1 minute to let the watercress wilt gently.
- 7
Serve right away alongside white rice and smooth mashed potatoes.
💡 Chef's Tip
Make this dish a day ahead — the flavors deepen beautifully overnight. For a milder version, swap the fresh chili for a teaspoon of smoked paprika. Spinach is a great substitute for watercress if needed.
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