Braised Oxtail with Watercress
A hearty and comforting dish where pressure-cooked oxtail becomes irresistibly tender. Golden garlic and caramelized onions build a rich, aromatic base, while fresh watercress adds a vibrant and peppery finish. Perfect for a relaxed family Sunday lunch.
🛒 Ingredients
5 servings
- 3 kg oxtail pieces
- 1 tablespoon vegetable oil
- 1 bunch fresh watercress
- 4 cloves garlic, crushed
- 1/2 medium onion, finely chopped
- Water to cover
- Salt and freshly ground black pepper to taste
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Directions
- 1
Place oxtail pieces in a pressure cooker, cover with water and cook under pressure for 40 minutes.
- 2
Drain the meat and set the broth aside. Heat the oil in a large skillet over medium-high heat.
- 3
Sauté the chopped onion for 3–4 minutes until golden and caramelized.
- 4
Add the crushed garlic and stir for 1 more minute, taking care not to burn it.
- 5
Add the oxtail pieces and brown on all sides for 5–8 minutes.
- 6
Rinse the watercress thoroughly under cold water and lay it over the browned meat.
- 7
Pour in half a glass of filtered water, cover and simmer on low heat for 25 minutes.
- 8
Season with salt and pepper to taste and serve piping hot.
💡 Chef's Tip
For extra-tender meat, extend the pressure cooking time to 50 minutes. Serve with white rice or steamed potatoes to soak up the flavorful sauce.
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