The most amazing MICHELIN STAR OSSOBUCO at 'Brasserie Julie' in Belgium
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- เผยแพร่เมื่อ 7 พ.ค. 2021
- Chef Thomas Locus prepares the famous Italian classic Ossobuco at his restaurant Brasserie Julie (1 Michelin star) in Sint-Martens-Bodegem, Belgium.
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Thank you chef you did a excellent job. !!
Wow! First time I see your video! Amazing! Thanks for sharing!
One of the better Videos. The whole process. Hate it when they assemble the plate and put sauces on that are prepared before. Great Chef
Thank you for your amazing skills!
Looks stunning
Using pacojet cups for spoons is on another level, dude must have great sponsors
looks great chef
Amazing 👏
In the classic Milanese ossobuco recipe, only butter is used and not oil, to prevent the butter from darkening too much, clarified butter is used because it resists heat better.
Butter gives the ossobuco a better taste.
he finished the sauce with butter. too much butter is too rich.
Amazing dish Merci buco 😁😁🙏
A very long time ago I had a holiday on the island of Sint-Martens in the Carribean. Loved it!
But that has nothing todo with his restaurant, it is in Belgium 😉
Super Idee 👍
The dish looks so refresh. Loved the recipe. Thnks for sharing
Enjoyed very much your classic cooking method of osso buco.
Greetings from Mumbai
no frills, classic and great technique
Dude......u goooooood!!
Awesome thanks
Made this tonight for dinner. Only complaint is I wish I made more!
Very nice, well done.
If that is Michelin Star then I am also a Michelin Star Chef.
Chefs are not awarded a Michelin star, restaurants are. If you read the title of the video the Michelin star is from the Brasserie Julie restaurant.
@@Edward0779 Thank you for clarifying that.
@@Edward0779
And at the Michelin restaurant who work?
Looks good!
I've watched well over a dozen osso buco demonstrations, and each chef has their own take on the recipe. i guess they do things differently in Belgium.
The critics know their way and their way only. This a work of art.
Thank you!
WOW, an artiest @ work, YES!
Is the recipe available? It looks absolutely stunning thanks
Wow...nice
Made osso bucco last night. Though the dish came out well, I had a problem with the meat curling. Next time, I will definitely score the meat as you did. Thank you.
...the curling might be from the silver skin around the sides of the veal, do not remove it as it holds the meat together for even cooking and attractive presentation, however, I would slightly score the silver skin in several places and if needed, tie a string around the shank to hold it together ... hope it works for you! cheers!
Cool video, that € 5,000 Miele High Pressure Steam oven in the background at 14:15 though! I want one just 'cus it's cool...
i have an $8k gaggenau steam oven and it's great lol
Chef, how would this work in a restaurant setting? What is the method for storing and reheating the meat to order, during service. Thanks in advance!
What are the sauces he adds just after the vegetables? I can't hear what he says. Also, is that 150 degrees C or F?
Classical French fusion with Italian undertones, bloody good job. Maximum flavour and top class plating!
It’s an osso buco. It should be the other way around. Classic Italian with French undertones.
THANK YOU
woow, I'm only a mere amateur... but really? Put the meat in a almost cold pan, fry the vegetables like this? Use chicken stock? No pepper? Just put the patatoe from boiling water into a frying pan with oil? I made it to the end of this cooking video because I'm in pure awe...
I mean traditionally I get it. But sans the pepper none of these are really mistakes at all.
Starting in a cold pan when you’re going to cook for that long isn’t such a huge issue, the process goes faster in a hot pan, but he got color on the flour and the point here is the Maillard because flour typically loses its thickening property in braised dishes (this is why if you don’t measure out your flour to oil ratio properly in a gumbo recipe it will not thicken or even the oil will separate entirely). In fact gently cooking braised meats can in certain conditions prevent oxidation (when the muscle fiber switches out an oxygen molecule for an iron molecule) and thus preserves its color. I’ve only ever seen this in sous vide methods, however.
I don’t really see much of a problem with the sauté of the mirepoix as all you’re really trying to do is cook out enough water for them to release natural sugars into the sauce and become fortified in the final dish. Why does that inherently require the separate step of removing the meat and sautéing the mirepoix? I get that the liquid in the veg deglazes the pan, but you see movement, nothing is sticking to the bottom and it’s not like the liquid in the veg just stays in place. If you keep the pan moving those juices seeping out of your mirepoix will deglaze the bottom, plus you’re adding wine and chicken stock to ensure it. If anything that step shows the tremendous amount of skill and trust the chef has in his abilities and process.
Chicken stock I see no issue at all. It’s essentially water fortified with glutamic acid which just makes the finished sauce taste meatier. It’s the same principle as adding fish sauce to a Southeast Asian stir fry that has chicken, beef or pork in it. Even so the perhaps offending chicken flavor added in that step is entirely neutralized by the extremely flavorful veal demi added the step previous in the recipe and may prevent the flavor of veal/beef from overpowering all of the aromatic components of the dish like herbs, wine, mirepoix, perhaps even garlic (though garlic tends to have a pungency that can survive quite a bit of richness). Admittedly that prevention is mere conjecture but as this is essentially their test kitchen it might be a decent assumption to make that they have R&D’d this process using their various stock recipes or even plain water.
As to adding drained potatoes to hot oil again I see no issue whatsoever. What seeps to the surface of a potato the second you peel or cut it? Water. Would you say sautéing a freshly peeled and cut potato in oil would leave you in pure awe? No. This is why Joel Robuchon’s recipe for mashed potatoes calls for peeling of the skin immediately after boiling potatoes, basically if you are not burning your hand you are not doing it properly. Boiled tubers like potatoes that are to be sautéed or roasted must be cooked essentially immediately after coming out of the boil because when starch cooks it bursts, releasing glucose, this is gelatinization (and is a foundational element of thickening in most Chinese American sauces, where as French sauces rely mainly on lightly cooked flour and/or the milk solids in butter), but once that starch cools it literally will gelatinize. Like how your amazing sweet and sour pork becomes globs of sugary jello when left in the fridge, or why overcooked rice is so displeasing on the palate.
This is not to say I would cook the dish in this manner, but rather just that theoretically speaking the method is fairly sound, despite how it might look improper based on traditional techniques.
@@maniswolftoman thank you for your reply
@@maniswolftoman Such an amazing answer, thank you for the lesson :)
@@maniswolftoman yeah...well...thats just like...your opinion man.
@@nepttune710 Smokey this is not ‘nam. It’s bowling. There are rules.
A masterful execution and presentation of a beautiful, world-class and classical dish. Absolutely excellent...thank you.
This is very nice. Is it possible to share the type of pans he used in the video?
T-fal. They’re cheap.
what did you add after tomato paste?(some brown paste)
veil stock
A list of ingredients and method in description would be nice.
What are the wines in the background? Burgundy? Yes, please!
Nice video. One suggestion: Move the spoons in front to the other side of the pan so that we can see the dish more clearly throughout the video.
What is the brown sauce, you put it on after the tomato sauce? What is in the plastic bottles (is 3 pieces)?
White wine was in the squeeze bottle. He added veal and chicken stock too.
@@Main.Account In 4:57 minutes start putting a brown sauce. What is that sauce? Is that stock veal?
@@cristianiulian5149 yes. Veal stock after tomatoes.
Interesting take on this classic dish 🙂
what type of oil did you cook the meat
What did he put in ossobuco before he put in the oven? 2 different sauce ?
Tomato sauce and veal stock
150 degrees in the oven?
Nice very nice dish chef
And the cast iron skillet it's all the money
Tot Kijk. A la prochaine.
Quelle huile. Welke olie?
michelin star and you dont cover the sides in flour?
The plating is Michelin standard, the rest is standard cooking. Would cook this for 1000 people in a mine site for hungry workers.
looooooooooooooooooooool
Sit down Dawson. This is way no one wants to be around you😁😅
@@cw2661 No time to sit buddy, hungry mouths to feed as apposed to Plastic wealthy faces without a clue of what they're eating.
That's true. I mean its a pretty simple and standard recipe
@@geoffreydawson5430 hotdog ossobuco doesn’t count.
Is it safe to scrape a nonstick pan with a metal spoon?
we have so many professional iron chefs in these comments.
More videos like this
Hey Jmar, I totally agree. I’m an instructor and this seems pretty bush league.
Just wondering what is the darker sauce he adds after the table spoons of tomato sauce?
Veal stock I believe
Thank you Bryan for your reply. Initially that’s what I thought but it look so dense and syrup like... the audio at that moment was horrible! Will try with veal stock and let you know. Thanks again
@@bryanwoody8868 ya he said veal for sure. Couldnt tell you what the other word was. Looks like stock though. A nice thick veal stock. I think veal stocks are thicker because they have more collagen.
@@markwarner2928 every meat stock while become gelatinous if you let it cool down because of the collagen(that later turns into gelatin) in the bones.
Thats what gives sauces their body and thickness(if not thickened otherwise)
Gracias Nacho, have a great day!
Dit originele Italiaanse gerecht wordt in Milaan zonder tomatenpasta bereid. In Napels worden weer wel tomaten gebruikt voor de saus.
I can't understand what he's saying!
WHAT are the ingredients?
👍🏼👏🏼👏🏼👏🏼
What was that in 4:59?
Camera man really failed to zoom in on the dish. Dam
Leaker. Delicieux
On mashed potatoes is also good.
Very very good! Don’t listen to the negative comments
but where did the potato go in the final plating?
better to have subtitles, because I missed the red and brown sauce's names. or add the full recepei.
Passata and beef/veal stock
This is a preemptive comment😊 I haven't watched the upload yet- but everything WBP puts out is delicious, untainted gold...👏 I'm sharing the channel with everyone I can❤
I am hungry Chef, forgive me. The last time I had this* my dessert is truffle ice cream*
God My time, Danke
Far, Chef; sigh~ no words to remember, Danke
theres that cut in the video in the begining because the pan wasn't hot enough
Did I miss the garlic and deglaze with white wine?
Wish the sound was better! Most of the time all I could hear was the food sautéing.
We will work on that, thanks for the feedback!
I would've preferred it if the veggies went into the final, not just used for a reduced stock.
Nice but, I wish the ingredients were posted on the screen as he was using them. The sound is awful, can't understand everything.
Sorry Chef, i realy mis some selery and orange-zeste...
For de rest, nice "plating"👏👏👏
Its a spot on dish with not so spot on plating tbh.After reading 11 madison and seeing others do plating i expect more .
Im sure its tasty as hell.
Haha someone else said the complete opposite
Isn’t that meat cooling while the plating is happening?
I like you're technique. The first side browning needs to be a bit better brown. Patience. Looks like they went into a cool pot. The final presentation looked (and probably tasted) wonderfully!
are u trying to educate a michelin star chef?
450°? C or F. It must be F but that is pretty hot!
He said 150 degrees, not 450. In Belgium they use Celsius (so 150°C would be about 300°F). If he cooked that at 450 for 2 hrs it might come out looking like a hockey puck lol.
grated parmigiano on the (cold) tomatoes seems weird to me ?
Did he tossed chives or dill with potato cherry tomato ?
It’s interesting, not using pepper ( black or white) at all.
No shit huh? I didnt even notice til you said that. Wtf guy?
Audio is kinda fucky, but the chef,cooking,andrecipe is 🙏
Looks fantastic, and a lot of work! My only criticism is I would like to see more sauce.. the hardest part of that whole dish is developing the flavors from the meat and veg .
Notice he used the same knife to make slices in the raw meat then used same knife without cleaning to chop herbs
No I didn’t notice because you forgot to point out the video was edited at that point, so it’s possible he washed it before hand. But a reasonable question.
Anyone who understands what he is adding at 4:59?
Veal Stock.
I'm sure the final product is outstanding, but you are using a santoku knife as a western chef knife...
Unfortunately the audio sucks.
Come on! That would have all been cold!
I much prefer Sam The Cooking Guy's approach. I cooked it and it was unbelievably tasty, and so simple.
Maybe because you are a...simple person...
@@silvanodelazzari8522 simplicity is fundamental to genius
@@joeb6705
Ha ha ha
what did he add at 5:00 ? the sizzling is way to loud...
Why the grated parmesan on top? Also I wouldn't use chicken stock, but veal or beef stock.
He used veal stock.
He said veal stock, but that was veal demi an even more fortified and extremely flavorful veal sauce. Which is why also using chicken stock is not an issue as the demi overpowers the stock and all it ends up giving to the final dish is its aromatic qualities (if classically French those would be the same aromats added to the dish in the braise) and glutamic acid (the thing that makes meat taste meaty in its usage here).
merci beaucoup. non stupide musique bruit de fond.
Looks like good pub food.
Arrogant
Actually this is the essence of Belgian cuisine. Everyday eatable food with top quality ingredients that focus on a proper portion, clean flavour, perfect technique and flawless execution. There is not a lot of "froufrou" here (basically fluffiness or unnecessary extras)!
@@jordy46682 stop defending mediocrity
@@GeofryMasters I've eaten in Michelin starred restaurants all over the world and worked in one too... Belgian food on average is far superior to most other countries. Typical 1 Michelin star food in the UK is about the same as an upmarket brasserie in Belgium. I'm not Belgian by the way but just recognise quality.
all that delicious sauce and you put only a dribble then cover the veal with about 8 tomatos, why
It's crazy how many really good chefs zest lemon and things incorrectly. I myself (not a chef) just learned the correct way about 8 months ago.
how does one correctly zest a lemon? Your comment sent me on a fun google search but still not sure how to do this!
@@trevormarylloyd4593 you zest it by moving the grater on top of the lemon back and forth. This way you can clearly see where you have already zested and the zest collects inside of the grater as designed. There are a few chef jean pierre videos where he explains this. That's where I learned it from.
@@trevormarylloyd4593 I say back and forth but it actually only takes one swipe to get off the layer you want without taking off any bitter pith.
the vegan part is always the most difficult
I think you’re not taking into account the chef’s familiarity with his equipment. This man may have started off doing that but because so we’ll practised it was no longer necessary
What cut is the veal ?
Oxtails
I'm sorry, I meant shank. Oxtails are smaller.
Yé téteux mais très bon......
My nonna would have used il mattarello on you !
Why?
If you can understand what he is saying.
OSSOBOEKOE
50 degrees what? Bananas?
A bit too much noise on the plate in my humble opinion. I guess I would serve it family style with mashed potatoes. Even in a restaurant setting for the table to share. Skipping the garnish.