In a bowl season well the oxtail with salt and pepper.

Prepare all the ingredients.

In a large iron pot over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side.

When all of the meat is browned, add the bay leaves.

Add the onions. Add the garlic and cook for a few minutes until they are translucent.

Add the peppers and cook for more 2 minutes.

Add the carrots, the tomatoes and the spring onion.

Add enough hot water to cover the meat, bring to a simmer and simmer over medium heat for 2 ½ to 3 hours, until meat is fork tender.

Add the watercress and serve.

Serve with polenta.