Shredded Oxtail with Watercress Polenta

1. 1 Place the oxtail in a bowl and season it with salt and pepper.
2. 2 Drizzle a little olive oil into a skillet and add the pieces of oxtail. Let them brown on both sides, then put them in a pressure cooker. Set aside.
3. 3 Remove the excess fat from the skillet used for the oxtail and return it to the heat.
4. 4 Once hot, add the onion, garlic, tomato, cinnamon and cloves.
5. 5 Take the parsley, bay leaf, thyme and rosemary, tie them with kitchen twine to make a bouquet garni, and add it to the skillet.
6. 6 To finish, add the red wine and the bird's eye chili. Let the mixture boil, then put it in the pressure cooker with the oxtail.
7. 7 Cover the pot and cook for 45 minutes.

Watercress Polenta

1. 8 Bring the water to a boil, add the 120 g of polenta to the pot and cook until creamy.
2. 9 Add the Parmesan, the heavy cream and the butter. Season, add the chopped watercress and stir until well combined.

Assembly

1. 10 Place the polenta on the plate and leave a space in the middle for the oxtail, like a crown.