Oxtail with watercress: It’s chic, if you do it that way

Oxtail with Watercress: Made under pressure with wine and spices, it’s delicious. Upgrade your oxtail prep with this recipe, it’s chic

oxtail with watercress

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. Oxtail with watercress, made in a pressure cooker, with cooking sauce, an easy and delicious preparation, chic if you follow this recipe.

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• PORTION: 2. To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 2 bowls – 1 optional, 1 kettle, 1 pressure cooker, 1 sieve, 1 vegetable juicer (optional), 1 auxiliary plate.
• EQUIPMENT: conventional

INGREDIENTS: CLICK HERE TO SEE THE SHOPPING LIST

Oxtail ingredients:

• 8 pieces of oxtail (choose the largest pieces without too much fat)
• 1 lemon
• ½ can diced peeled tomatoes with juice
• oil
• boiling water (see preparation)

Marinade ingredients:

• 1 glass of red wine (dry)
• 1 large onion, chopped
• 3 cloves of garlic, minced
• ½ chilli, deseeded, minced
• 1 stalk of celery, about 7 cm, sliced
• ½ grated carrot(s).
• 2 bay leaves
• salt and pepper

Ingredients to accompany:

1. seasoned watercress – salad

PRE-PREPARATION:

1. Start your preparation in advance, with the marinade (see preparation). The minimum period for this stage is 2 hours – if available, the ideal marinating time is to leave it overnight.
2. Separate the other ingredients and utensils for the recipe.
3. Boil a kettle of water on the stove.

PREPARATION:

Oxtail – Marinade (do this step in advance):

1. Place the oxtail in a bowl, squeeze the lemon over it, rub it well all over the meat, and set aside while you prepare the marinade.
2. Wash and peel the onion and garlic and chop them.
3. Wash the bell pepper, discard the seeds and prick.
4. Wash the celery and cut it into thin slices.
5. Wash, peel and grate the carrot.
6. Wash the oxtail under running water and dry it with paper towels.
7. Clean the oxtail, discard some of the apparent fat.
8. In a bowl or plastic bag, combine the wine, onion, garlic, celery, carrot, red pepper, bay leaf, salt and pepper and mix.
9. Place the oxtail pieces in the marinade and stir so that it is well incorporated into the dressing.
10. Cover the bowl or tie the plastic bag and refrigerate to marinate for at least 2 hours.
11. When preparing the oxtail, continue the pre-preparation (step 2).

Oxtail with watercress:

1. Take the oxtail out of the fridge half an hour before starting the preparation.
2. Place a pressure cooker over medium heat to heat.
3. Remove the oxtail from the marinade.
4. Drizzle the pan with olive oil and lay the pieces of oxtail, turning them from time to time so that the entire surface is golden – depending on the amount of meat you are preparing, carry out this step several times, to prevent the oxtail from creating water and cook instead of browning.
5. While the oxtail is browning, filter the wine from the marinade and set aside, keeping the solid part in the sieve, without discarding it.
6. When the oxtail is browned, transfer it to an auxiliary plate.
7. Put the solid part of the marinade (vegetables and spices) in the pan and brown until golden brown.
8. Return the beef to the pan and stir to incorporate it into the other ingredients.
9. Drizzle with the reserved wine, turn up the heat, and stir, scraping the bottom of the pan, until all the alcohol has evaporated.
10. Add the peeled tomatoes and mix again.
11. Pour boiling water 2 fingers above the height of the meat.
12. Close the pan and when it starts to sizzle, lower the heat and cook for 45 minutes.

Watercress salad (optional):

1. While the meat is cooking, if you accompany it with watercress salad, wash it and soak it in a sodium hypochlorite solution.

Oxtail with watercress:

1. At the end of cooking, turn off the heat and let the pressure release naturally.
2. Open the pan and check that the meat is well cooked, tender and that it falls off the bone.
3. Adjust the seasoning and the amount of sauce, adding a little more water.
4. If necessary, cover the pan again, put it back on the heat and cook for a few more minutes.

Watercress salad (optional):

1. 1. Remove the watercress from the hypochlorite solution and wash it well under running water.
2. 2. Dry with absorbent paper or with a vegetable centrifuge

FINISHING AND ASSEMBLY:

1. Arrange the oxtail with the watercress on a serving plate or, if you prefer, distribute it directly on the plates.
2. Drizzle with the sauce – if you prefer a smooth sauce, pass it through a sieve directly over the meat.
3. Optional: Place the watercress in a salad bowl and season to your preference.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.