Braised Oxtail on Creamy Polenta with Fresh Watercress

Name: Braised Oxtail on Creamy Polenta with Fresh Watercress
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1.5 kg oxtail, cut into joints and trimmed of excess fat; 2 medium onions, finely chopped; 6 ripe Roma tomatoes, roughly chopped; 6 garlic cloves, minced; 4 tablespoons all-purpose flour; 250 g instant polenta; 10 tablespoons olive oil; Salt and freshly ground black pepper to taste; 1 bunch watercress (leaves and young shoots only)

By Marie Lefebvre · Updated October 20, 2026

Tender, fall-off-the-bone oxtail served over smooth polenta and finished with peppery watercress — a deeply satisfying comfort dish that rewards patience and slow cooking. Perfect for a cozy family dinner.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Medium

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🛒 Ingredients

6 servings

1.5 kg oxtail, cut into joints and trimmed of excess fat
2 medium onions, finely chopped
6 ripe Roma tomatoes, roughly chopped
6 garlic cloves, minced
4 tablespoons all-purpose flour
250 g instant polenta
10 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 bunch watercress (leaves and young shoots only)

🛍️ Recommended tools

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

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Directions

1
In a pressure cooker, sauté the onions, tomatoes, and half the garlic in 5 tablespoons of olive oil over medium heat for about 5 minutes.
2
Season the oxtail pieces generously with salt and black pepper.
3
Add the oxtail to the pot and cover with cold water. Lock the lid and cook under pressure for 40 minutes. Once done, check that the meat falls easily from the bone — if not, cook for a further 5–10 minutes.
4
While the oxtail cooks, prepare the polenta: sauté the remaining garlic and a little onion in 5 tablespoons of olive oil, add salt and the amount of water indicated on the package, then stir continuously until the polenta thickens. Set aside and keep warm.
5
Spread the polenta across a large serving dish and arrange the oxtail pieces on top.
6
Mix the flour with half a cup of cold water, stir into the cooking broth and heat, stirring, until the sauce thickens.
7
Scatter the fresh watercress over the oxtail, pour the sauce generously over everything and serve immediately.

💡 Chef's Tip

Ask your butcher to trim as much fat as possible from the oxtail — it keeps the sauce clean and light. Add the watercress only at the very last moment to preserve its crunch and fresh, peppery bite.