A classic, elegant plate of fall-apart soy-braised oxtail served alongside sweet sous vide rainbow carrots and crisp-tender sesame broccoli — all finished with the glossy braising sauce.
Preparation Instructions
Heat the oxtail
Heat 2 pounds Cuisine Solutions Braised Oxtail with Soy Glaze according to package instructions.
Keep the oxtail and soy glaze sauce warm.
Sous vide the carrots
Sous vide 1 pounds rainbow baby carrots, tops trimmed with 1 tablespoons unsalted butter, 1 teaspoons honey, and a pinch of salt at 183°F (84°C) for 45 minutes.
Sous vide your carrots. Vacuum-seal {0002} with {0003}, {0004}, and a pinch of salt, then cook in a 183°F (84°C) water bath for 45 minutes. The carrots cook in their own juices — concentrated, sweet, and never waterlogged. It's the single biggest upgrade you can make to a side of carrots.
Sauté the broccoli
Heat 2 tablespoons neutral oil in a skillet over medium-high. Add 1 pounds broccoli, cut into florets and 0.5 teaspoons kosher salt; stir-fry for 4 minutes.
Add 2 garlic cloves, minced and cook 1 minute more until crisp-tender.
Plate and serve
Plate the oxtail with the carrots and broccoli alongside.
Spoon the soy glaze sauce over the oxtail and sprinkle 1 teaspoons toasted sesame seeds over the broccoli.