Slow-Cooked Oxtail with Watercress

Name: Slow-Cooked Oxtail with Watercress
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) oxtail, cut into pieces; 3 tomatoes, peeled and chopped; 1 onion, finely chopped; 1 green bell pepper, diced; 2 bunches of watercress, washed; Juice of 2 lemons; Salt and black pepper to taste; 6 bay leaves; 3 garlic cloves, minced; 2 tablespoons olive oil

By Marie Lefebvre · Updated October 19, 2026

A hearty and comforting dish where tender oxtail is slow-cooked with aromatic herbs and finished with vibrant fresh watercress. Simple to prepare yet deeply flavorful, this South American-inspired recipe brings warmth and soul to any family table.

Prep⏱️ 60 min

Servings👥 4 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

4 servings

1 kg (2.2 lb) oxtail, cut into pieces
3 tomatoes, peeled and chopped
1 onion, finely chopped
1 green bell pepper, diced
2 bunches of watercress, washed
Juice of 2 lemons
Salt and black pepper to taste
6 bay leaves
3 garlic cloves, minced
2 tablespoons olive oil

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Rub the oxtail pieces with lemon juice, rinse under cold water and pat dry with paper towels.
2
Heat olive oil in a pressure cooker over high heat. Brown the oxtail with onion, garlic and bell pepper until golden all over.
3
Add the chopped tomatoes, season generously with salt and pepper. Seal the pressure cooker and cook under pressure for 45 minutes.
4
Release the pressure, add the bay leaves and simmer uncovered over low heat for 5 more minutes.
5
Remove from heat, stir in the fresh watercress, cover and let rest for 5 minutes — residual heat will gently wilt the leaves perfectly.
6
Adjust seasoning and serve immediately with crusty bread or steamed potatoes.

💡 Chef's Tip

For a richer sauce, remove a few pieces of meat, shred them with a fork and stir back into the pot. Always add the watercress off the heat to keep its vibrant colour and fresh flavour intact.