Preparation

Take the Oxtail well and remove the excess fat.
Place the Oxtail in a large pot to boil, and cover with water, boil for 5 to 10 minutes. Drain and set aside.
In a pressure cooker sauté with a drizzle of olive oil, garlic and onion, then add the oxtail and let it fry until golden brown.
Meanwhile, dissolve the vegetable tablets in 1 liter of boiling water and set aside.
When it is golden brown, add the chopped tomatoes, paprika and homemade seasoning,
saute 3 more minutes and add the vegetable broth.
Cover the pressure cooker and cook for about 40 minutes, turn off the heat and let the pressure out.
Open the pan, see the salt, and add the parsley with the scallions and the watercress, cover again, and wait 10 minutes with the fire off, to wilt the watercress.
Serve with white rice and polenta.

Ingredients

  • 1 and 1/2 of Oxtail
  • 3 cloves of finely chopped garlic
  • 1 chopped onion
  • 3 very ripe tomatoes (skinless and seedless)
  • 1 tablespoon paprika
  • 1/2 tablespoon of homemade seasoning
  • 1 cup of parsley and chopped chives
  • 1 bunch of watercress
  • 1 liter of boiling water
  • 3 tablets of vegetable or meat broth