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.
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.
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!
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...
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)
Man, with all due respect, I have a lot of problems with your technique of both cooking/braising and plating. By far am I not a Michelin star but I am 25 years in the industry and CIA class of 99 and I would have not scored well if I presented that dish to my instructor. Actually I would have been kicked out before I even start for putting that knife back in the bin with all the other knifes after I scored raw meat with it without washing and sanitising. And you put the meat in a cold pan? No pincage? Parchment? En pappiote? Mire poix? 2/1/1. Forgive my misspellings of the classic french terms. Too much of each especially carrot. I can go on. Again I’m sorry don’t mean to sound like a food snob hater or keyboard warrior but that was tough to watch.
@@imhere.5358 My thought was, why cook the veggies with the veal in the pan at the same time. Just remove the veal, cook and brown the veggies, deglaze, then add the veal back and spoon some veggies on top and get on with it.
As he said no butter because of veal become black ! Use clarified butter it wont get burn and so black .did he add any stock ? Ummh I would lov to use wine like porto or marsala fortified . or Vermouth to reduction which give some umami flavour .
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.
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)!
@@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.
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!
@@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.
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
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.
Using pacojet cups for spoons is on another level, dude must have great sponsors
The critics know their way and their way only. This a work of art.
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?
Passata, veal stock and chicken stock.
Thank you!
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.
Very nice, well done.
Super Idee 👍
I can't understand what he's saying!
WHAT are the ingredients?
Thank you for your amazing skills!
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?
Except your and never will be.
@@gilleschercuitte4255 😂
Wow! First time I see your video! Amazing! Thanks for sharing!
Wow...nice
Awesome thanks
WOW, an artiest @ work, YES!
THANK YOU
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
This is very nice. Is it possible to share the type of pans he used in the video?
what type of oil did you cook the meat
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...
@@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.
@@maniswolftoman haha nice
@@maniswolftoman man knows his shit damn
Amazing dish Merci buco 😁😁🙏
150 degrees in the oven?
looks great chef
what did you add after tomato paste?(some brown paste)
veil stock
A list of ingredients and method in description would be nice.
What was that in 4:59?
Thank you chef you did a excellent job. !!
Amazing 👏
Dude......u goooooood!!
Looks stunning
Is the recipe available? It looks absolutely stunning thanks
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 did he add at 5:00 ? the sizzling is way to loud...
I guess we will never know 😂
Beef Stock
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
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.
Made this tonight for dinner. Only complaint is I wish I made more!
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.
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.
Is it safe to scrape a nonstick pan with a metal spoon?
The dish looks so refresh. Loved the recipe. Thnks for sharing
What did he put in ossobuco before he put in the oven? 2 different sauce ?
Tomato sauce and veal stock
Enjoyed very much your classic cooking method of osso buco.
Greetings from Mumbai
no frills, classic and great technique
Leaker. Delicieux
More videos like this
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 😉
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!
A masterful execution and presentation of a beautiful, world-class and classical dish. Absolutely excellent...thank you.
Man, with all due respect, I have a lot of problems with your technique of both cooking/braising and plating. By far am I not a Michelin star but I am 25 years in the industry and CIA class of 99 and I would have not scored well if I presented that dish to my instructor. Actually I would have been kicked out before I even start for putting that knife back in the bin with all the other knifes after I scored raw meat with it without washing and sanitising. And you put the meat in a cold pan? No pincage? Parchment? En pappiote? Mire poix? 2/1/1. Forgive my misspellings of the classic french terms. Too much of each especially carrot. I can go on. Again I’m sorry don’t mean to sound like a food snob hater or keyboard warrior but that was tough to watch.
lol the cross contamination turned me off pretty quick too
@@imhere.5358 My thought was, why cook the veggies with the veal in the pan at the same time. Just remove the veal, cook and brown the veggies, deglaze, then add the veal back and spoon some veggies on top and get on with it.
Who gave him michelin star
Veal was not even done 4th the side he added mirepoix and fast into forno .
As he said no butter because of veal become black ! Use clarified butter it wont get burn and so black .did he add any stock ? Ummh I would lov to use wine like porto or marsala fortified . or Vermouth to reduction which give some umami flavour .
Nice but, I wish the ingredients were posted on the screen as he was using them. The sound is awful, can't understand everything.
we have so many professional iron chefs in these comments.
Did he tossed chives or dill with potato cherry tomato ?
Did I miss the garlic and deglaze with white wine?
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
michelin star and you dont cover the sides in flour?
but where did the potato go in the final plating?
Quelle huile. Welke olie?
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.
Camera man really failed to zoom in on the dish. Dam
I think this is the French version of Ossobuco by the number of ingredients used
Very very good! Don’t listen to the negative comments
What are the wines in the background? Burgundy? Yes, please!
Dit originele Italiaanse gerecht wordt in Milaan zonder tomatenpasta bereid. In Napels worden weer wel tomaten gebruikt voor de saus.
that's BEEF shin or gravy beef on the bone ...... OSSO BUCCO ..... is VEAL SHIN on the BONE ....... 2 completely different cuts of meat
Tot Kijk. A la prochaine.
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.
theres that cut in the video in the begining because the pan wasn't hot enough
grated parmigiano on the (cold) tomatoes seems weird to me ?
On mashed potatoes is also good.
better to have subtitles, because I missed the red and brown sauce's names. or add the full recepei.
Passata and beef/veal stock
Why the grated parmesan on top? Also I wouldn't use chicken stock, but veal or beef stock.
He used veal stock.
Unfortunately the audio sucks.
Nice very nice dish chef
And the cast iron skillet it's all the money
Sorry Chef, i realy mis some selery and orange-zeste...
For de rest, nice "plating"👏👏👏
👍🏼👏🏼👏🏼👏🏼
I would've preferred it if the veggies went into the final, not just used for a reduced stock.
Anyone who understands what he is adding at 4:59?
Veal Stock.
all that delicious sauce and you put only a dribble then cover the veal with about 8 tomatos, why
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'm sure the final product is outstanding, but you are using a santoku knife as a western chef knife...
merci beaucoup. non stupide musique bruit de fond.
I’m sorry, where did you put that knife you just cut raw meat with?
Interesting take on this classic dish 🙂
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.
Great cooking but it does look like he´s in his private kitchen, not the restaurant kitchen.
What cut is the veal ?
Oxtails
I'm sorry, I meant shank. Oxtails are smaller.
It’s interesting, not using pepper ( black or white) at all.
No shit huh? I didnt even notice til you said that. Wtf guy?
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
Next time dont put the microphone in the pan then we will be able to hear what you say 😂
Pan is not hot, you add oil and then put the meat in a cold pan...really? I think I watched enough
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?
Audio is kinda fucky, but the chef,cooking,andrecipe is 🙏
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
A cold pan? Chicken stock in a beef dish? What is going on here?? 😅
Michelin Star, maybe, but too much time wasted and too much add one for a simple dish.
Not the classic and plate presentation too busy
The dish is amazing but the video is really bad, the noise and the editing should be better!