Jasmine Rice Bowl with Braised Oxtail

Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Transfer the rice to a medium saucepan and add 1 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and keep covered until ready to serve.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides, about 5 minutes per side. Remove the oxtail from the pot and set aside.

Reduce the heat to medium and add the carrot and celeriac pieces to the pot. Cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

Return the oxtail pieces to the pot and add enough beef broth to just cover the meat. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the oxtail is very tender and the meat is falling off the bone.

Preheat your oven to 400°F (200°C). Spread the roasted carrot and celeriac pieces on a baking sheet and roast for 15-20 minutes, or until they are tender and lightly caramelized.

To serve, place a portion of the fluffy jasmine rice in a bowl, top with the braised oxtail and its rich, aromatic broth, and garnish with the roasted carrot and celeriac pieces.