Ingredients
- 1.2 kg oxtail, in pieces
- 1 large onion
- 4 garlic cloves
- 2 tomatoes
- 1 red bell pepper
- 1 bunch watercress
- 3 tablespoons oil
- 200 ml red wine
- 600 ml water
- Salt, pepper and bay leaf
Step-by-step
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- Brown the oxtail on all sides in a pan and set aside.
- Add the onion, garlic, tomato and bell pepper: chop 5 sec/speed 5. Add the oil and sauté 6 min/120°C/speed 1.
- Add the browned oxtail, wine, water, bay leaf, salt and pepper.
- Cook 90 min/100°C/reverse/spoon speed with the measuring cup in place, checking the liquid level.
- Add the chopped watercress and cook 5 min/100°C/reverse/spoon speed.
- Serve with polenta or white rice.
Tips
- Add the watercress at the end so it doesn't turn bitter.
- The slower the cooking, the more the meat falls off the bone.
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