Braised Oxtail with Watercress
Ingredients
- 4 pounds oxtail – I prefer veal tail
- 5 tablespoons Extra Virgin Olive Oil
- 2 medium onions chopped medium
- 4 garlic cloves chopped finely (remove inner green part)
- 8 sprigs fresh parsley with stalk, rinsed well
- 4 bay leaves
- 1 1/2 tablespoons black and white peppercorns
- 6 medium ripe tomatoes, peeled and de-seeded
- salt
- 2 bunches fresh watercress, leaves picked keeping the thin stalks
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