In this episode of Ludo à la Maison, chef Ludo shows how to make the hearty and satisfying dish Osso Buco, served with creamy polenta.
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Welcome. Today I'm going to show you how to do
a Osso Buco. It's a recipe from Italy. I grew
up in France but I eat a lot of Osso
Buco. In France, Burgundy, we do a lot of stew.
My grandma loves doing a lot, a lot of Osso
Buco. My grandpa has a garden, a lot of tomatoes
in the summer, so she was really doing the Osso
Buco with fresh tomatoes So for the osso buco, we
need veal legs, okay? The cuts of legs of the
veal and we need some big steak like that. You
can see it's going to fall apart when we're going
to cook it, so we're going to tie it with
a little string. Raise [UNKNOWN], put like that. But I
know an Italian stole the recipe from us, so it
was a French stole recipe. From the French. Voila. So
now I'm going to take a little bit of grape
seed oil. And then after we're going to sear our
meat. We're going to pound it a little bit with
the flour. That is gonna give us a good coloration,
so now we're ready. I don't hear sizzling, so it's
not hot enough. Cooking's about tasting, but also using your
ear. Hear, hear, how you say ear? Ear.>> So cooking
is also to use your hear, cooking is not just
to follow recipe, you need to sense, with your eyes,
look at it, cook with your hear, smell, taste, touch.
So you can see it's getting a little bit smoky,
it should be okay now. So take is the meat
like that. In the meantime, I'm going to cut my
vegetables. We need two carrots, one celery branch. Cut the
carrot like a "mirepoix." You know, like big dice. And
we'll do the same with the celery branch. And dice
the onions. Big. [MUSIC] Voil��, all our vegetables is ready,
I'm gonna go check the meat. It's good, don't have
the heat too strong, because you can burn the flour.
So be very gentle. I can hear the speed of
the sizzling, it's like when you drive a car. You
can hear, just with the engine, the speed of the
car. Same thing with cooking. So we have our whole
peeled tomato and I'm going just to crush them a
little bit with a fork. Grace sabotaged me of course.
[LAUGH] I don't why Grace don't buy any crushed tomato.
My God, I hope the Italians don't watch me now
because I'm sure, [UNKNOWN] Ched Ludo, what is he doing
now, we never cut the tomatoes like that in Italy
[SOUND] Nah nah you know the Italian are very, very
specific with tomato, you know? But you know what guys?
I love Italian food, Italian food is good. Yeah, that's
nice, so I put here, okay? So stew is a
long process, doing a stew is very technical. there's a
lot of [FOREIGN], a lot of things to do. But
it's a good dish to do when you have a
lot of people. You can do like a day in
advance. You just need to warm it up. It's not
stressful. Just slice a little bit of garlic. Just rough
slice so now we have to add our onions, carrot,
celery and garlic and give a beautiful nice coloration. All
right so now you stir them and give a nice
coloration You can see the dark here. We don't want
it to be more dark and that cuz if the
flour's getting too dark, the sauce is gonna be a
little bit bitter. Now, we're going to add some tomato
paste. Cook a little bit of tomato paste with the
vegetable. Coat at least a good five minutes with the
vegetable. [MUSIC] And now we have to deglaze with wine.
It's Italian, so I would recommend to you as a
good Chianti. Now, it's a Burgundy. Make sure to get
all the caramelization in the pot. So you just crush
like that. Get all the flavor. In Francis we call
the suc. SUC. Suc and now we are going to
deglaze with beef stock. Crushed tomato. So if you have
some fresh tomato you can also put fresh tomato. What
is good about crushed tomato, if you use all the
time same brand your recipe are always going to stay
the same. If you buy fresh tomato. The tomato don't
taste the same during the year, so your recipes are
going to change a little bit. Now we're going to
bring to boil, and I'm gonna put my osso bucco
in the tomato sauce. [MUSIC] It really has some flavor,
pretty amazing. And now I'm going to put a little
bit of rosemary branch, thyme, bay leaf, and [UNKNOWN] parsley.
[FOREIGN] Put that in the oven for at least two
hour, two hour and a half, and the oven is
at 350, Fahrenheit. [FOREIGN] What's good with Ossobucco for me,
I love polenta. [FOREIGN] That's pretty amazing combination. Where your
wisk, Chef Ludo? Everything move in my kitchen, guys. It's
insane, insane! [MUSIC] It will take me an hour to
find the whisk now, sorry guys. Creamy polenta with the
stew, it's heaven, it's good. Whisk, maybe it's here now.
Let's see where they are. [MUSIC] Everything look very well
organized [UNKNOWN] it's Baghdad. [UNKNOWN] welcome back, Chef Ludo. So
now, I also [UNKNOWN] cooking [UNKNOWN] how to do my
polenta, so no need to stress It's half time. So
very easy, we have just cornmeal, water, make sure to
use an Italian water, okay, guys, I mean. And de
beurre, sorry, butter, a good butter, okay? I don't know
if we have enough butter, all right, guys? I am
sorry but I had a talk with Chef Grace, she's
a little cheap on butter, Chef Grace. Let me get
a little bit more butter, just in case. [MUSIC] Anyway,
so bring to boil the water. [UNKNOWN] Sel, white pepper,
and I'll put a little bit of butter now. We're
going to wait for the butter to melt, so whisk.
So in other words, boiling, the butter is melting, everything's
good. The steam of butter that's what make your skin
very, very, very, very soft. [FOREIGN] The right proportions, and
just stir. MUSIC. You guys know the thing is is
when you do is to is not that much to
talk about. Sear the meat, okay. Sea again the meat.
We'll talk a little bit more better to keep it
the. Yeah know what's would be cool The osso bucco
is ready. That's beautiful. You pull out the pot, the
blue I got. Wow! That's beautiful. I'll take a little
bit of polenta. See the texture of the polenta now.
And I'll take my osso bucco. Sometimes it's made like
that. [MUSIC] We'll take off the string. [MUSIC] Little bit
of lemon zest, parsley. This is our osso buco with
our polenta. It's done. It's time to eat. Very tender.
When you put the bit of lemon zest it will
give some acidity and freshness to the dish. Sometimes these
two can be to heavy. That's good. [MUSIC] [BLANK_AUDIO] [SOUND]