Oxtail Stew with Potatoes and Watercress

Name: Oxtail Stew with Potatoes and Watercress
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Française
Ingredients: 1.5 kg oxtail, cut into pieces; 3 bunches of fresh watercress; 3 large potatoes, peeled and cut into chunks; 4 garlic cloves, minced; 1 onion, finely chopped; 2 ripe tomatoes, diced; 1 beef stock cube; Juice of 1 lemon; 1 fresh red chilli, sliced into rounds; 1 tsp hot paprika; Fresh flat-leaf parsley and chives, chopped; Salt and freshly ground black pepper

By Marie Lefebvre · Updated October 27, 2026

A hearty, comforting oxtail stew pressure-cooked until fall-off-the-bone tender, served with soft golden potatoes and fresh watercress. Rich, boldly spiced, and perfect for a satisfying family meal.

Prep⏱️ 50 min

Servings👥 4 servings

Difficulty📊 Medium

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🛒 Ingredients

4 servings

1.5 kg oxtail, cut into pieces
3 bunches of fresh watercress
3 large potatoes, peeled and cut into chunks
4 garlic cloves, minced
1 onion, finely chopped
2 ripe tomatoes, diced
1 beef stock cube
Juice of 1 lemon
1 fresh red chilli, sliced into rounds
1 tsp hot paprika
Fresh flat-leaf parsley and chives, chopped
Salt and freshly ground black pepper

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Directions

1
Season the oxtail pieces with salt, black pepper, and lemon juice. Leave to marinate for 15 minutes.
2
In a pressure cooker, heat a drizzle of oil over medium heat. Sauté the garlic, onion, and chilli slices until softened and fragrant.
3
Add the oxtail and all the marinade juices to the pot. Brown the meat on all sides for about 5 minutes.
4
Stir in the crumbled stock cube, paprika, and diced tomatoes. Pour in enough water to just cover the meat, adjust seasoning, and seal the pressure cooker. Cook under pressure for 20 minutes.
5
Carefully open the cooker, add the potato chunks, seal again and cook under pressure for a further 10 minutes.
6
Check that the potatoes are tender. Add the watercress, parsley, and chives. Simmer uncovered until the watercress wilts, then serve immediately.

💡 Chef's Tip

For deeper flavour, marinate the oxtail overnight in the fridge. Without a pressure cooker, use a heavy-bottomed pot and simmer on very low heat for 1.5 to 2 hours until the meat falls off the bone.