Sous Vide OSSO BUCO Perfection - Aka OSSO BUCCO!
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Voted 2018 BEST recipe so far, this cook was the most amazing cook so far for 2018! The most tender, flavorful and DEEEElicious dish you will every cook. I am telling you guys. If you never had osso bucco, you have to give it a try. it is absolutely amazing. So easy and simple to do. Hope you enjoy this video.
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HOW TO COOK OSSO BUCO SOUS VIDE
I cooked it for 24hrs @ (175°F / 79°C)
* Veal Shanks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
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F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* INGREDIENTS * I used for this sous vide cook.
4 Veal Shanks
Salt, Pepper and Garlic to taste
2 tbsp Clarified Butter
2 Cups Can Diced Tomatoes
2 cups White Onion
2 cups Carrots
2 cups Celery
4 Bay Leaf
1 cup Fresh Parsley
Lemon Zest
* optional Anchovies
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The only thing I would have done differently, is drain the juice from the bags and put it in a pan to reduce. Then after it reduces, put some butter to thicken. The reason I would have done that is because I do not like water sauces with pasta. With rice it doesn't matter, but pasta does not soak up the juice the way rice does. Fantastic Dish regardless, well done Guga.
It would be fine if he would have under cooked the pasta then added it to the sauce and finished cooking the pasta in the sauce.
Hillbillyspree i was thinking the same thing
You got it
Also thinking the same thing! Add some red wine while reducing 😘
You took the words right out of my fingers.
Proud to be one of Guga's italian subscribers
bob dudehead me too!! :-)
i'm here too!
Another one (from sicily) here!
me three! (milan)
We’re all here!
That was great! Guga you're a true master.
Much love from Italy ❤️
I am italian and i am not a big ossobuco lover BUT your video inspired me and I'll try for sure the way You prepared it! I absolutely love the approach you guys have to Italian cousin: very respectful but innovative at the same time! It is a real pleasure to be subscribed to your channels
This absolutely goes on the list of recipes to try. Love osso bucco.
I don't get people who complain about long cook times. It's not like you sit there waiting next to it. Just have some sense of planning. It actually makes cooking so much easier! You could easily prepare something like this on a Sunday evening so it's ready to greet you when you come home from work on Monday.
Those people are dimwits.
judsonkr agreed. Sous vide cooking has made my week night cooking feel like I'm in a restaurant most nights
I guess they are just unable to understand the set-it-and-forget-it nature of Sous Vide
judsonkr agreed.
Microwaves have ruined a lot of people. They want instant. Those same people don't plan.
I'd weigh 400 pounds if i worked with Guga. Too much delicious food easily at hand.
I just had this! It is probably one of the top 5 best dishes I ve ever had in my life! It is deeeeeeeeeeeeeeeeeeeeelicious!!!
Thank you for linking this in your Best Of 2018 video! I don’t know how I missed this. I’m at work watching this video and now all I want to do is eat osso bucco
Made this yesterday - sans chicken broth, for my husband and me. (2 veal shanks 1 and 1/2 inch thick) TIed and seared first as recommended. Sautéed the veggies a little longer since I wanted to ensure veggies were tender. 175/24 hours. Used my home made Guga umami powder made the other day…This recipe is a keeper. It’s absolutely delicious and easy to do. Think it would have been done much sooner though, given the shanks weren’t as large as on the video. Bone marrow was incredible too!!! Just sayin’. Served with polenta and a side of steamed broccoli. Worked well together. Thank you for all your fabulous recipes, Guga…. I’m so thoroughly enjoying and learning from your videos and their fun to watch. My husband also thanks you. :)
Thanks for the shout out guys, I'm glad you liked the ossobuco!!!! Just don't ever put it on top of a pasta dish again please 😂
Salty Tales Damn, I guess I have to give it a shot now!!
No PASTA!?!?!?! 😂😂😂😂😂 Come on NOW! 😂😂😂😂😂😂
You should try it with mashed potatoes :D
Sous Vide Everything I'm sure it was delicious, but I could not help it... my Italian eyes were twitching 😂
It would have been perfect over some rice (it's usually paired with "risotto alla milanese" in northern Italy at least). I would probably recommend cooking the vegetables a bit more so they lose some water. Looks delicious anyway so good job.
If you have issues with it falling apart after a longer cook take the bag out and immediately shock it in a container of cold water and ice. It will bring down the internal temp which will allow for a longer, better sear without exceeding the internal temp (whole purpose of cooking SV) and chilling it will cause it to firm up a little until it is raised back to temp. So much better.
My wife of 18 years is a great cook and I love her cooking, but I wanted to learn so I can help her out in the kitchen.
We have 2 beautiful kids who love their meat and I really enjoy BBQ'ing however it's sometimes difficult to get the temp/timing right on a kamado.
Your video's have proven that you don't need years of experience in the kitchen to produce excellent food for the family.
I'm a very long time TH-camr but have never subscribed to anyone's channel until now.
I'm very much looking forward to sous vide'ing everything :)
Cheers from Australia.
I’m going to try it! It really looks Deeeelicious! But i would suggest to everyone to make a saffron risotto to go with the ossobuco
Been watching you for years. Seeing the level of technique and production and everything else growing is great. You inspired my cooking in so many ways - so thank you. I was going back watching this one as I was thinking of my next meat order including osso buco.
I like osso buco, but have never tried it sous vide.
24 hours cooking time...wow that's long. Great video as always ...great channel that really deserves all the success you get.
Great job. My nonna would be inpressd
Nooooooooo she wouldn't. The pasta looks WAY overcooked. It makes me a bit sad inside. Everyone knows that pasta is supposed to be "al dente" and this pasta is far past that. :(
@@jamaljackson9933 i love overcooked pasta, you can Cook it how you like it😃
David Pizzini would she be happy they took the pasta out of the water and immediately plated it? I love these guys, and I bought a sous vide and picanha last weekend, but I doubt she would have been happy about that spaghetti.
SamuelD1 or he just prefers it a different way lol?
Everything in this video is absolutely fantastic !
You need to make a documentary. This is the best made video that I've seen in a long time. My cousin makes documentaries for a living and yours are better.
What?...
I think he should just stick to what he does best, food.
I made some sous vide venison osso buco and shanks 4 weeks ago and it was awesome. I seared them with seasoned flour and I used beef stock along with everything else you used but I also added orange zest. The orange zest was a nice complement to the dish if you try it again.
I have to try sous vide osso bucco now! Growing up I worked in a restaurant fine dinning Italian and Osso bucco was their signature dish after watching you video i must try your method my friend
The reason that your table turns white is that it has a lacquer finish. Lacquer turns cloudy with heat and moisture. If you refinish the table with polyurethane you won't have that issue any longer. Hope this helps. :) Great video as always.
you guys are so fun, i love to watch your reactions!! you should really do another break off station and do videos of you all eating the rest of the meal on film so we can watch you enjoy the whole thing!!!
That is incredible i love ossobucco! One thing but if you put potatoes in it its even better the potatoes take the stew flavor and it super good. One thing ive bever done it sous vide so i dont know how the potatoes act plus its to much time. In a covered pot at low heat covered its in 1:30 hours and i let it rest for at least 1:30 hour and believe ne its out of thus world! Do it and tell me wich was better sou vide or in a pot
I've been waiting for this video since you mentioned it a while back... I must say however, traditionally just crusty bread is served with this, with pasta on the side with it's own marinara sauce... My mouth is watering. Great job Guga!
Your enjoyment is a big part of all your shows, Increases the enjoyment of your creative cooking. I have a Sous Vide, and am learning from you how to use it. Much thanks.😉
I’m enjoying your work immensely as new sous vide owner. The guitar music was a nice touch. Your enthusiasm is inspiring.
Looks delicious! Great video as always. Guga, your production value is through the roof! B-roll is fire!!!
Thank you so much... I really appreciate that!
@@SousVideEverything Queria a tradução e ver se ficou macia esta carne.
1 of my all time favorite dishes. Great job
Thanks for being honest about forgetting the anchovies. Too many TH-cam people would say some other reason why they did not add items. This shows that you are a good man. Way to go!
You need to have an assistant to help cook your items on the list. Daily videos. Lol
I’m Italian-American but never had osso bucco. Looks delicious and veal done right is DEEEEEEEEEEEEELICIOUS!!!
Smaller cuts on the celery and carrots would make the sauce way better. Run them through a food chopper for small pieces. They will break down and make an awesome sauce
So ninja loves Ox-tail... im still waiting for the oxtail video xD
The Bone Marrow in the osso buco is the best thing in the world.
Thanks Guga for making justice to our cusine!
You Guys ROCK!
Every week I look forward to your videos, you always bring a smile to my face.
When are you going to bring out a book of your recipes?
The table top is probably French polished shellac, which turns white with moisture. A woodworking expert could tell you how to fix it, maybe a soft cloth with a little alcohol in a very light figure 8 pattern. The Furniture Guys, Joe and Ed used to talk about it on TLC back in the day before it became reality TV.
Never tried this. Ossobuco with Polenta (a sort of salty corn cream cooked in copper pots for a long time) is a very popular and traditional dish here, on the mountains I live, the Venetian Pre-Alps, between Italy and Austria. Sure I'll try it!! Thx for the idea, man. Take care.
Here in the UK butchers call Veal bone marrow Gods Butter ;-) I cant wait to make this...another great Sous Vide Show, thanks guys looks Deeeeeeelicious
Been watching your videos for a long time, I have to say you have really mastered the camera work. The shot of searing shank was awesome, it might be time for your own show on TV.
To season the sauce, I advise adding a Knorr chicken stock pot.
You can remove those white heat marks on the table with a hair dryer. It may be counterintuitive but dry heat will release the moisture that is trapped in the finish.
The white spots on the table is moisture in the finish of the wood if u take an iron and a towel u can iron it out
Fuga, here is a recommendation. I you will use the sauce straight up cut the vegetables ver very little, much smaller that’ll what you did in the video. Another chance is to blend the juice with the vegetables and use a roux on a hot skillet to get the sauce gravy style. That way it will work better with the pasta!
Try cooking the pasta in the sauce just pre boil for 2 minutes or cook directly in the sauce and at the last 30 seconds with lots af parmigiano, and that is absolutely loco deeeeeeeeeeelicious!!!!
I love Osso Bucco and i will have to try this method next time i make it, thanks for the video! Oh, and have i told you how much i love your video quality?!?!?!? :) I absolutely love veal, this looks delicious
Thank you so much Michael, I appreciate that.
The music is on point! Where can I find them? Now, I don't just go here for the food, but also for the music.
OMG! You got me! Almost used the flamethrower! Hahahaha
Last time you made the veal i told you guys that the best way to make veal its like a fricasé or stew. The osobucco its awesome and you made it in a sous vide bag. I don’t doubt it was amazing but its a waste of time because in a cooking pot low heat for 3 o or 4 hours it will be as tender as the one you made! But it was nice to see it sous vide! Veal its awesome Ninja just not cooked like a regular steak! Good work guys!
Oh nice ossobuco is a traditional plate where I am from (Milan) ! You should have tried it with a good risotto (rice with saffron). I'm really glad that you guys like it!
You guys are killing me with all those awesome meals! I’m crying here ! And it’s both happiness and sadness ! 🤣
Looks fantastic! Also, whatever aucustic guitar background music you used was fantastic, I'd love to hear more of it.
The thing with veal is that you trade tenderness for flavor. But if you use sous vide (or any precise cooking method) you can still achieve the right texture even if you use beef.
One recommendation - reduce the liquid until it's a nice sauce, and finish with a pat or two of butter until it's glossy. Then spoon over the osso buco and pasta (I prefer polenta but to each his own) before topping with the gremolata. Yum!
vegasrenie
Yes, and don't forget the red wine
I prefer mashed taters with mine. Especially garlic mashed taters and use the drippings to make a gravy.
Quite possibly the most badass cook you have ever done. Looks amazing!
If you want to get the white spots off the table, set an iron on high steam, put a dish cloth over the white spot on the table. Pass the hot iron over the dish cloth quickly, checking every few passes. The white will grow transparent again.
Sous vide beef rendang? I've been wondering. Rendang need to be cooked for a very long time in order to make it tender soft, but its normally a little dry. But what if its cook sous vide? 🤔
Good idea, Please try it Guga.
Uaauauauauauauau ! Foi demais ! Sensacional ! Amei ! Super parabéns. Gratidão.
It looks delicious and I absolutely love the music.
Always makes my day when I Ninja gives us a DEEEELITCUS!
Traditionally it is best served with risotto milanese, however I’m italian from Milan (home of the traditional osso buco) and confirm this seems aaaaaaaawesome osso buco, real deal italian dish.
Excellent job as always chef!!You have a talent for food preparation and presentation. I recently had this same dish in a high end Italian restaurant and the presentation didn't come close to your layout. I'm sure the taste of your meal is on point also. Love your channel and vibe! Keep up the great video production and thank you for sharing with us!
broo your videos are becoming better and better with time! love your stuff guga and tell maumau and ninja that i love them!
Everything you make looks awesome but wow - this is something super special! I’m definitely trying it! Thanks and keep up with the great work. Love your videos!
Looks great. The acoustic music was awesome.
Loved the video, but man! The music is such an improvement, keep it up guga
Me and my girlfriend both love you're content! It's so inspiriing!
The background song is A++
I like almost everything you're doing here. This is an exception. I made osso buco many times and while I love you for trying new things, I can't see any advantage making osso buco sous vide. You're searing the meat, yet you don't allow any additional roast flavors to develop by putting things in a bag. The only advantage I can see is you can create osso buco for one person that way which is hard when preparing it the traditional way.
Maybe I am wrong. But is it really interesting to compare sous vide with vs no (chicken ...) stock? How about comparing osso buco sous vide vs traditional instead? For me, that would be a real takeaway.
What kind of work do y'all do? I want to come work with y'all. I'm sending my resume.
WILL WORK FOR FOOD!!!
You should try your osso buco over polenta. Your sauce looked a little thin, so maybe a little simmering on a sauce pan to concentrate the flavors on the sauce would be in order. The addition of anchovies to the sauce adds a lot of umami to the dish. Osso buco originally was a peasant dish in Italy before it became ridiculously expensive on American restaurants. While Traveling through Italy I had osso buco in many different regions. My favorite is when they cook it with a bit of porcini mushrooms added towards the end ( and I don’t even like mushrooms per se).
Mau Mau is showing more and more progress from his keto diet. Keep up the good work bro!
Im a big fan i been watching your guy’s videos all day really considering getting a sous vide machine!
Guga, for next time you gonna do a braised dish such as the Ossobuco, try to put some flour into the vegetables when you're cooking them. So when you will open the bags you'll already be having a thick and rich sauce, not too watery like the one on the video, even though it looks delicious.
That sizzle makes my mouth water
Not only a great chef but also fantastic presentation!
I'm sold! Picking up shanks next time I'm at the butcher.
Since Mahmah (I don't know how to spell his name) is all about Keto, then get him the SpiraLife Spiralizer. It's black with an hourglass shape. And make him zucchini noodles. It's easy and fast. You don't even have to cook them. Or do the Chefsteps microwave vegetable method. Salt them after. And if Mahmah wants to step it up a bit and some strips of fresh basil at the end.
I have a spiralizer at home and my favorite keto thing to eat is a vegetable lasagna!!
Guga "I probably butchered your name spelling" Anyways, after watching your videos for a few months I decided to finally get a sous vide cooking myself and I got my selfie Anova Wi-Fi and Bluetooth version 2 days ago and I have been cooking non-stop with my family and showing off how amazing it is my first time cooking with it I had a sirloin and I just did exactly what you did salt pepper and garlic powder and it was just amazing I still have a few more things to order but on Sunday I should be getting everything including the big searzall and the 27 quart container and lid that you use! Super excited and thanks for making these videos! Really enjoy them c:
May be also twist, or more traditional ossobuco would be to use red or white wine. The only thing would be, that the alcohol doesn't vaporade, because it is seald.
I like the music choice Guga.
I liked the music in background, especially the first track. Where is it from?
Hi man,
Have you find the tow musics ?
@@guillaumedurant7647 nope :(
I first made this October 2017, just on the stove. The Shank came from a whitetail deer, we normally deboned it and ground for Sausage/Mince. But I cooked it whole in a slow cooker, it was absolutely amazing.
How do you decide what temperatures and time to cook your meats???
Thanks in advance, Hoss.
I must said who do this video editing should be receive huge compliment
When I make Osso Buco I take the vegetables (minus most of the liquid) and put it into the food processor. It becomes a wonderfully thick, orange, flavorful sauce and the thickness is controlled by how much of the liquid I add while it is being sauced. Never tried it on pasta though.
wow...ottima ricetta...io però preferisco la polenta oppure purè di patate con ossobuco, vivo in nord Italia sotto le Alpi! Bravo !
O risotto con azafrán
Good to see Ninja feeling better again.
Next time zucchini "noodles" for Maomao!
I use a specialty butcher from New Jersey who does a fantastic job of selecting products and who ships widely. Their osso bucco is 'that' big around. The tenderness and true milk-fed veal taste is 'that' big, too. MegaMart veal is nothing like the real thing and the low-low pricing is no bargain for us farm boys who remember fine, local eating.
love Oso Buco but next time try using a red wine and veal stock in the sauce let it reduce down before you cook it and after its done reduce it again and you'll thank me for it!!
Guga you treat Ninja to good.
love your videos man. starts sous vide because of you. now Im complety hock up. use a Anova and Im preety excite about the thinks I will cook with it. thanks... cheers from brazil...
If you use toothepaste or make a thick paste with baking powder and water it will take the white spots off. I have the same issue with a table in my kitchen.
The white spots on the table are because it was finsihed with lacquer. if you strip the finish off and restain and finish with something more heat resistant you won't have those issues.
Thanks SVE :) It came out fantastic! or should I say deeeeeelicious! Followed recipe. Only thing I did different is I served it with risotto which turned out to be a good combination. Plenty of juice without any chicken stock like you said. Meat was so tender it fell apart. Overall flavor great. Thank you.
Great work. I agree that the sauce needs reduced because there's no evaporation in the sous vide. Also, cooking acid sauces with wine and tomato in a cast iron skillet can ruin your seasoning.
So glad I found this channel, love your videos.
why sometime you sear it before sousvide,where's the different? by the way I'm from Taiwan .i'm very impressed your channel.Thanks
Try if on yellow saffron rice instead of pasta you won't regret it trust me ! Amazing Job as always
From an Italian, hat tip for using the lemon zest at the end.