Oxtail Stew Recipe

Instructions

1. Scald the Oxtail: Begin by scalding the oxtail in boiling water for a few minutes. This helps to remove excess fat and impurities, ensuring the stew has a cleaner taste. Once done, set the oxtail aside.
2. Marinate the Oxtail: In a large bowl, marinate the oxtail with 150 ml of beer, 150 ml of red wine, half of the chopped garlic, half of the chopped onion, 1 tablespoon of annatto powder, 2 bay leaves, salt, and pepper. Mix everything well and let it marinate for at least 30 minutes, or preferably for a few hours to enhance the flavor.
3. Sauté the Onion and Garlic: In a pressure cooker, heat 60 ml of olive oil over medium heat. Add the remaining half of the chopped onion and garlic, and sauté until they become fragrant and translucent, about 3-4 minutes. This step creates the base of flavor for the stew.
4. Cook the Oxtail: Add the marinated oxtail to the pressure cooker and fry it for about 5 minutes, allowing the meat to brown slightly. Then, add the 3 chopped tomatoes to the pot and stir well. The tomatoes will break down and add depth to the stew’s flavor.
5. Add the Marinade: Pour in the reserved marinade along with enough water to cover the oxtail. Stir everything together and bring it to a boil.
6. Pressure Cook: Once the stew reaches a boil, close the pressure cooker and cook on high pressure for about 1 hour, or until the oxtail is tender and easily falling off the bone. Check the tenderness of the meat by gently pulling on the oxtail with a fork.
7. Add the Watercress: After opening the pressure cooker, wash the watercress and remove the stems. Add the watercress to the pot and stir it in. The heat from the stew will soften the watercress and infuse it with the rich flavors of the broth.

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