Ossobuco Japanese Wagyu 24 Hour Sous Vide

Video Description

Serves: 4 3 lbs. Wagyu Shank 2 oz. Butter, unsalted 4 oz. Onion, medium dice 2 oz. Carrot, medium dice 2 oz. Celery, medium dice 2 cloves Garlic, shaved ½ cup Dried Porcini 1 Bay Leaf 3 sprigs Savory, Thyme or Marjoram will work fine 1 cup Port Wine 1 cup Tomato Puree 16 oz. Veal Stock or Demi glace As Needed Kosher Salt As Needed Black Pepper, ground For the Gremolata 1 cup Parsley, chopped 2 cloves Garlic, minced 1 Lemon, zested 1 Lemon, juiced ½ cup Olive Oil As Needed Kosher Salt As Needed Black Pepper, ground Pinch Aleppo or Crushed Red. Pepper Flakes Procedure: 1. Preheat sauté pan over medium high heat, add butter. Once melted add onions. Sweat for 3 minutes, then add carrots, celery, garlic & bay leaf. Sauté for 5 minutes or until slightly cooked and brown. 2. Add tomato puree, cook for 5 minutes. 3. Deglaze with wine. Simmer for 2 minutes. 4. Remove from heat, add stock or glace. 5. Set aside to cool slightly. 6. Place meat into vacuum pouches, add herbs, salt, pepper and carefully pour the mirepoix and liquid in. 8. Vacuum seal and place into water bath. 132°F (55°C) for 24 hours. 7. After that time, open the pouch and remove the meat. Place on a towel and dry it off. 8. Pour the remaining contents into a sauce pan and bring to a boil. Thicken with a roux and simmer for 20 minutes. Strain and hold warm for service. 9. Using a torch, sear the meat on all sides. Serve. Notes: • To make sauce gluten free, thicken with corn starch slurry • Traditional sides are Risotto Milanese or Polenta • You can substitute chicken stock for veal • White wine can be used in place of red 3 Types of Roux • White - cooked for just a few minutes to get the raw taste out • Blond or Pale - cooked a little longer, just until the color changes slightly darker • Brown - cooked until it takes on a light brown color and nutty aroma Roux Proportions for 1 gallon of Sauce Thin / Light: 6 oz. butter & 6 oz. flour (12 oz. roux) Medium: 8 oz. butter & 8 oz. flour (16 oz. roux) Thick / Heavy 12 oz. butter & 12 oz. flour (1 ½ lbs. roux