Chef Tom brings you a Midwest spin on this Italian classic. Grilled Oxtail Osso Buco with creamy polenta is the winter warmer you've been waiting for! Full recipe: www.atbbq.com/thesauce/oxtail...
Hey Chef Tom, cheers from Italy ! Loved the video, made me salivate XD . Next time you prepare polenta, make more than you need. Chill the leftover in the fridge. The next day you can cut slices and fry them, and make "polenta fritta" (you don't need to add anything). The thinner the slice the crunchiest it will be, experiment and find your favourite thickness. It's one of my favourite treats.
I learned this recipe in Italy and I gotta tell you you nailed it chef, even usin the white wine very traditional, I gotta see you make that risotto alla Milanese though!
I'm going to make this but with unsmoked, fresh pork shanks. Found them onsale at an excellent price and wanted to try this recipe. I never had Osso Buco before, I'm excited to try it. I love trying new foods, my tastebuds appreciate a great adventure.😉😊 This channel never disappoints, so glad I found you guys.
Grandissimo Tom! We call it soffritto over here in Italy. Battuto we use it more when you are talking about tartare of meat or fish. However, great italian dish, super flavour! If you can find it try a cotechino too...
Looks nice, you cant beat oxtail during these cold winter months. I usually get rid of the fat from the braising liquor especially when cooking oxtail as it is rather fatty. Keep up the good work chef. 👌
I would love to see a full on Sunday sauce recipe where you cook the meat on a bbq first and then simmer it in the sauce on the bbq. A bit like the texas chilli with the brisket.
Boooooooooyy, when you put that oxtail on the polenta I KNEW THAT THANG WAS GONNA BE HITTIN'!!!!! Chef Tom: "Oh my God (shakes head)..." LOLOL Me yelling at my laptop: BOY, I KNOW IT'S GOOD!!!
If you smoke those oxtails for couple hours @ 240 prior to braising them they really take on a great smoky flavor. Great overall recipe, oxtail is a favorite for my family.
Great job Chef! And you can call it either a battuto or a soffritto, depending on the region of Italy. Here in Florence, Tuscany, we call it soffritto, but battuto works well too! Since I love smoked food, but I live in an apartment, would you recommend a stovetop smoker or is it just a waste of money?
Hey Chef Tom! Big Fan of the Show! We see you using a pellet grill a lot. Do you prefer using the pellet grill or a stick burner at home? Or even the kamado? Cheers from Germany
Thank you! How about leg of lamb? I always have a bit of trouble getting it down right! Either smoked or otherwise would be great! Please I would love to see you do a leg of lamb! Thank you!
Hi, you're absolutely right.. you must season your meat before you drench it in flour and sear it. I made the mistake once of not adding salt and pepper first, but added it later, well, when it was all done the meat was still low in salt, but the actual sauce was not.
I’m so glad I found this video. Because I was wanting to make this his recipe but I couldn’t find the meat the veal or the other it. So I bought some ox tail which I’ve never had before so I’m gonna follow ur recipe and see what happens
Looks amazing, thank you for the great video. I love cooking at home for the family and this is going to make the table soon. Nerd question, what brand of knives do you use or recommend? For most tasks? I know there are soo many types of knives to use depending on what your doing but, i would like to invest in a great knife..just wondering. Thanks for the taking the time to make this and all your videos.
Wüsthof and Shun are just widely available industrial made knives with better than average quality. For an investment, I'd suggest to research a Japanese knive smith that you can identify with his designs or materials and go for that. Does not have to cost a fortune. 300$ and you'll have a knive that lasts a long time when taken care of.
Great question. Chef Tom says, "Always experiment for better results!" If you find something you love, share it with us at info@atbbq.com. Thanks for watching!
@@allthingsbbq Thank you so much for your response and time! I’ve had this dish in Italy several times and absolutely love it. I’ll try both wines to see which I enjoy more. 😂 Thank you so much and keep up the great work 🔥
If a mirepoix is onion carrot and celery and the trinity is sans carrot but plus bell pepper would all 4 onion, carrot, bell pepper, and celery be a quartet?
anthony dart - Do tell because my Dutch oven look like crap and I have tried scrubbing mine with bar keepers friend and it doesn’t seem to do anything at all. So I am curious about your technique to getting your Dutch oven stain free and clean
The mirepoix is a way you cut veggies, what ya Call mirepoix is called garniture aromatique in french and soffrito in Italy not battuto. 😉 Ur vidéos or mouthwatering
East Germans used to build car made of paper and thin plastic (Trabant). Osso buco made from oxtail (not from veal shank slice, which is the one and only possible option) like that,. It just looks like car, but actualy it´s crap. And serve it with polenta instead of risotto? Really?
Osso Buco = shank. Oxtail is...well, ox tail. You are welcome to cook it the same way in which you might cook osso buco...that does not, however, magically turn it into a different body part.
Why spend sooo much time talking about what you're going to do and explaining why you're going to do it. You repeat yourself on simple points that need little explanation. Just get to it.
i wonder where the osso has gone. is it possible this super chef don‘t know what it means? it‘s like pizza margherita with all, isn‘t! or potatoe-salat without potatoes. rudiculous, and he thinks he is a cook.
Not all of us are like that, I love this twist that chef Tom made. But I agree with you that too many italians are too angry about everything regarding food, even if you look at italian food channels. Maybe it's due to the fact that food is one of the only good things that we can be proud of, but comments like the one above are obnoxious and dumb.
@@lorenzobalestri5596 are you kidding me? Listen man I'm german and rather proud of my heritage, but even I have to say that there is propably no european culture that added more to mankind then the roman/italian one! EXCEPT your cooking lol. Don't get me wrong, italian food is solid, tasty everyday fare and I like it... but compared to other food traditions it just doesn't hold up. Bottom line, be more proud of your contributions to the arts and sciences and less of your rather average mediteranian food...
Hey Chef Tom, cheers from Italy ! Loved the video, made me salivate XD . Next time you prepare polenta, make more than you need. Chill the leftover in the fridge. The next day you can cut slices and fry them, and make "polenta fritta" (you don't need to add anything). The thinner the slice the crunchiest it will be, experiment and find your favourite thickness. It's one of my favourite treats.
that sounds amazing, good tip
Looks amazing chef Tom!
That is looking so delicious and mouthwatering. Again a really great job Chef Tom 👍👍👍
I just love watching your videos,simply satisfying
I really enjoy this videos, you are awesome chef Tom. Greetings from Argentina
This channel is gastronomy at it finnest. Thank you!
Looks Faaantastic! Thank you, Chef Tom.
Yum, seriously mouth watering. Learned a lot. Thank you!
This was an amazing recipe . Thank you.
I learned this recipe in Italy and I gotta tell you you nailed it chef, even usin the white wine very traditional, I gotta see you make that risotto alla Milanese though!
Huge fan of the Chef Tom and his recipes. Would love to see whole bbq duck if possible.
I'm going to make this but with unsmoked, fresh pork shanks. Found them onsale at an excellent price and wanted to try this recipe. I never had Osso Buco before, I'm excited to try it. I love trying new foods, my tastebuds appreciate a great adventure.😉😊
This channel never disappoints, so glad I found you guys.
Looks so good!!!
That looks Fantastic!
Ciao Tom, this is all so well prepared and presented! Great job!
Thanks for watching!
Looks amazing once again.
I'd like to see you make some paella in the future
Nice Job! Looks like a quality meal.
I didn’t have ox tail but used a chuck roast. Tasted phenomenal
Looks so delicious 🙃
You’re so fun and professional at the same time😇
You are spot on; this was really good. Thanks for watching!
Great recipe, great video!
That looks so delish. New fav channel. I like the meat above the liquid tho for Braising.
Grandissimo Tom! We call it soffritto over here in Italy. Battuto we use it more when you are talking about tartare of meat or fish. However, great italian dish, super flavour! If you can find it try a cotechino too...
Nice work on that!
I've watched this video multiple times.. and I'm definitely working on making it
Thanks for watching!
never tried osso buco-at a restaurant or home. Looks easy enough that I may try it.
It seems like amazing
Great job.
Best BBQ teachings chef on You tube, Tom and Arron Franklin are the most entertaining and informative BBQ professors to watch there is.
Malcolm Reed is top notch as well
Looks amazing, how about a split pea and ham soup sometime this winter?
Chef TOM is the GOAT!
Anytime I feel like blowing away my family.....I turn to chief Tom! Thank you sir!
My favourite cut of meat cooked just the way I love to cook it, polenta and gremolata.....I am buying an oxtail tomorrow... what a cracking dish!
I like marscarpone as well in my polenta along with the reggiano.
Looks nice, you cant beat oxtail during these cold winter months. I usually get rid of the fat from the braising liquor especially when cooking oxtail as it is rather fatty. Keep up the good work chef. 👌
OMG 😳 I WILL DEFINITELY BE COOKING THIS RECIPE 👍💯
You will not be disappointed! Thanks for watching.
I rarely peel carrots. I just wash them real good and put the knife on em. Great recipe!
That was very nice
I would love to see a full on Sunday sauce recipe where you cook the meat on a bbq first and then simmer it in the sauce on the bbq. A bit like the texas chilli with the brisket.
Mouth-watering!
Nice! Thanks.
FANTASTICO
Bravo!!!
Howdy Chef. In Italian onion, celery and carrot is called a Soffritto. It's used as a base for many dishes and sauces.
Boooooooooyy, when you put that oxtail on the polenta I KNEW THAT THANG WAS GONNA BE HITTIN'!!!!!
Chef Tom: "Oh my God (shakes head)..." LOLOL
Me yelling at my laptop: BOY, I KNOW IT'S GOOD!!!
his facial expression is priceless
SOOOOOOOO WEE
His reaction says it all lol, I think he even amazed himself
Amen!
If you smoke those oxtails for couple hours @ 240 prior to braising them they really take on a great smoky flavor. Great overall recipe, oxtail is a favorite for my family.
Great job Chef! And you can call it either a battuto or a soffritto, depending on the region of Italy. Here in Florence, Tuscany, we call it soffritto, but battuto works well too! Since I love smoked food, but I live in an apartment, would you recommend a stovetop smoker or is it just a waste of money?
Hey Chef Tom!
Big Fan of the Show!
We see you using a pellet grill a lot. Do you prefer using the pellet grill or a stick burner at home? Or even the kamado?
Cheers from Germany
Never thought of using a white wine with tomatoes. I'm gonna have to try that, as I usually use a cabernet.
15:26 very smart with that microplane 💡
Chef Tom looked like his head was going to explode when he finally took a bite haha
That was a lot of work but it came out great, I'll bet that tastes great.
Eline aaglik!! Bravo
Thank you! How about leg of lamb? I always have a bit of trouble getting it down right! Either smoked or otherwise would be great! Please I would love to see you do a leg of lamb!
Thank you!
Hi, you're absolutely right.. you must season your meat before you drench it in flour and sear it. I made the mistake once of not adding salt and pepper first, but added it later, well, when it was all done the meat was still low in salt, but the actual sauce was not.
😍 What a Dream!!!!!
I’m so glad I found this video. Because I was wanting to make this his recipe but I couldn’t find the meat the veal or the other it. So I bought some ox tail which I’ve never had before so I’m gonna follow ur recipe and see what happens
Let us know how it turns out. Thanks for watching.
@@allthingsbbq u bet
White wine with tomatoes?
Looks amazing, thank you for the great video. I love cooking at home for the family and this is going to make the table soon. Nerd question, what brand of knives do you use or recommend? For most tasks? I know there are soo many types of knives to use depending on what your doing but, i would like to invest in a great knife..just wondering. Thanks for the taking the time to make this and all your videos.
I believe he uses either Wusthof or Shun knives
Nice thank you!
Wüsthof and Shun are just widely available industrial made knives with better than average quality.
For an investment, I'd suggest to research a Japanese knive smith that you can identify with his designs or materials and go for that. Does not have to cost a fortune. 300$ and you'll have a knive that lasts a long time when taken care of.
Wonderful video as always! Question, do you think you could use red wine vs white? Thank you 🙏🏽
Great question. Chef Tom says, "Always experiment for better results!" If you find something you love, share it with us at info@atbbq.com. Thanks for watching!
@@allthingsbbq Thank you so much for your response and time! I’ve had this dish in Italy several times and absolutely love it. I’ll try both wines to see which I enjoy more. 😂 Thank you so much and keep up the great work 🔥
I can't ask my Italian grandmother your question because she died when she saw you pour white wine into your pot...
Can you do this in instant pot
Battuto, or sofritto is correct depending on the Italian dialect spoken, etc. Nice job chef.
I love that kid you are amazing
Vincenzo's Plate needs to react on this one 😁
how did u take a spoonful of molten polenta like that??
I'm getting hungry!!!!!
Is that action Bronson?
that is some sexy oxtail, sometimes you get the pieces that are much thinner and almost no meat
Hold on, gotta run to Sam's Club to get me a whole mess of Oxtail. It's below freezing outside so this sounds perfect!
So the difference between this and beef bourignon is white vs red wine? Also bourignon is French right where as this is Italian?
Can this be cook, on the top of the stow, all lot, whit out putting in the owen. ❓❓❓❓❓❓❓
It's best to salt the water if polenta is anything like cooking grits.
Seriously ... is that off of a mastodon? The ox tails I have seen around are all the size of the throw away's you said to use just for flavor.
Why white wine as apposed to red wine?
That wouldnt of been enough i would of made at least 3 pan of that
Looks good but I would’ve used red wine.
If a mirepoix is onion carrot and celery and the trinity is sans carrot but plus bell pepper would all 4 onion, carrot, bell pepper, and celery be a quartet?
There’s gonna be a lot of scrubbing to make that Dutch oven clean
Nick Cutler soak in bar keepers friend for a little while and it will scrub off easily.
anthony dart - Do tell because my Dutch oven look like crap and I have tried scrubbing mine with bar keepers friend and it doesn’t seem to do anything at all. So I am curious about your technique to getting your Dutch oven stain free and clean
just put some water in and bring it to the boil. even the blackest spots should come off quite easily.
The mirepoix is a way you cut veggies, what ya Call mirepoix is called garniture aromatique in french and soffrito in Italy not battuto. 😉
Ur vidéos or mouthwatering
5:21 ....wooden spoon of death!!!
wagu A5 sushi roll or tacos
:)
After all these video's, when are we going to see a blooper reel???
Do somethin in a cast iron Dutch oven w charcoal
Ossobucco is just pot roast change my mind
wow, americans realize how good european kitchen is :D
East Germans used to build car made of paper and thin plastic (Trabant). Osso buco made from oxtail (not from veal shank slice, which is the one and only possible option) like that,. It just looks like car, but actualy it´s crap. And serve it with polenta instead of risotto? Really?
I would have separated the fat...
Where is the cute vampire girl.
Hot tip dip the meat in wine if you have sensitive teeth
Osso Buco = shank. Oxtail is...well, ox tail. You are welcome to cook it the same way in which you might cook osso buco...that does not, however, magically turn it into a different body part.
That’s a lot of grease!
Pronounced ….. O’ SO BUCCO
Why spend sooo much time talking about what you're going to do and explaining why you're going to do it. You repeat yourself on simple points that need little explanation. Just get to it.
i wonder where the osso has gone. is it possible this super chef don‘t know what it means? it‘s like pizza margherita with all, isn‘t! or potatoe-salat without potatoes. rudiculous, and he thinks he is a cook.
tali cant be osso-bucco (bone-hole an veal) may it is a : coda di bue brasata
Do you reply with negativity on all of ATBBQ's videos? CMON man!
Why are all italians such nazis about italian food?
That's why everyone hates you...
Not all of us are like that, I love this twist that chef Tom made. But I agree with you that too many italians are too angry about everything regarding food, even if you look at italian food channels. Maybe it's due to the fact that food is one of the only good things that we can be proud of, but comments like the one above are obnoxious and dumb.
@@lorenzobalestri5596 are you kidding me?
Listen man I'm german and rather proud of my heritage, but even I have to say that there is propably no european culture that added more to mankind then the roman/italian one!
EXCEPT your cooking lol.
Don't get me wrong, italian food is solid, tasty everyday fare and I like it... but compared to other food traditions it just doesn't hold up.
Bottom line, be more proud of your contributions to the arts and sciences and less of your rather average mediteranian food...
I am always amazed at the recipie purity police that haunt cooking videos. “If it’s not exactly like my Milanese nonna used to do, it’s CRAP”
that looks so greasy and fatty how revolting