A hearty rice bowl built around fall-apart soy-braised oxtail, tender sweet potato, sweet caramelized onions, and a whole head of roasted garlic — finished over steamed jasmine rice with sesame seeds and scallions.
Preparation Instructions
Roast the garlic
Roast 1 head of garlic with 2 tablespoons olive oil at 400°F for 35–40 minutes until golden and jammy.
Slice ¼ inch off the top of the garlic to expose the cloves. Place on foil, drizzle generously with olive oil, wrap loosely, and roast at 400°F for 35–40 minutes until the cloves are golden and jammy. Squeeze straight into the bowl — sweet, mellow, and deeply caramelized.
Heat the oxtail
Heat 2 pounds Cuisine Solutions Braised Oxtail with Soy Glaze according to package instructions.
Separate the oxtail from the soy glaze sauce; reserve both.
Sauté the vegetables
Heat 2 tablespoons neutral oil in a skillet over medium-high.
Add 1 pounds sweet potato, peeled and diced into ½-inch cubes, 1 yellow onion, cut into wedges, and 0.5 teaspoons kosher salt; sauté for 8–9 minutes until caramelized and tender.
Make it your own: Swap sweet potato for butternut squash or Yukon gold potatoes. A splash of rice vinegar at the end brightens the whole bowl.
Add the reserved soy glaze and 0.5 cups low-sodium beef broth to the skillet. Simmer for 4 minutes, then fold in the oxtail to warm through.
Plate and serve
Divide 2 cups cooked jasmine rice among 4 bowls. Top with the stew, a few cloves of roasted garlic, 2 scallions, thinly sliced, and 1 teaspoons mixed sesame seeds (black and white).
