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1
Cut the oxtail through the joints and remove excess fat. Wash it and pat dry.
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2
Peel and deseed the tomatoes and cut them in pieces. You can also use canned peeled tomatoes.
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3
Chopp the onions and the garlic.
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4
In a large pot with a tight fitting lid, add the olive oil, and brown the oxtail pieces all around. If they don't fit all at the same time, do it in batches. When all the pieces are browned, add the onion, garlic, parsley with stalk, bay leaves, peppercorns and stir well, allowing the onion to fry a tidbit - just until translucent.
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5
Add the tomato pieces, stir, mix well and bring to a boil. The sauce should cover 3/4 of the height of the meat. Season lightly with salt, put the lid on the pan and lower the heat to the minimum. Let simmer for 3 hours or until the meat is almost falling of the bone, turning the pieces of meat from time to time and stirring to make sure nothing sticks to the bottom.
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6
Meanwhile, wash your watercress - yes 2 bunches, I didn't make a mistake, pick the leaves with the thinner stems and put them in cold water and wash thoroughly. Drain and set aside covered with a kitchen tea towel.
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7
When ready to serve, literally at the last minute, remove any excess fat that is on the surface. Add the watercress to the simmering sauce, stir, turn of the heat and allow to rest 5 minutes.
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8
Serve immediately with boiled potatoes or soft polenta.
