Does anyone have a GREAT Sous Vide Osso Bucco recipe?

In the Sous Vide Recipes Forum
I've been doing Osso Bucco in the traditional way for almosy 50 years and now, in my retirement, I'm getting 21st Century and doing a LOT of Molecular stuff and Sous Vide.

If you want to share a great Sous-Vide Osso0 Bucco prep with me, I'd be grateful. (Even swap for my traditional recipe)


10 Replies So Far

I've done it at 140F for about 2 days and it turned out pretty well. That'd probably be a good place to start, you could do lower or higher depending if you want it to taste more traditional or more medium-rare.
I would think your sauce and veal would need to be prepared separtely. For the veal I would just rub with a garlic herb compound butter, then seal and cook at 140 f(60c) for 36 to 48 hrs for full pasturization and tenderness. And on the day of serving prepare your sauce, starting with leftover veal bones and scraps along with salt and pepper brown heavily in a large sacue pan. Then add a diced mirepoix and 2 bay leaves and s+p, the natural liquid from the veg will deglaze the pot, allow the mirepoix to continue to cook untill heavy browning happens again on the bottom of the pot. deglaze with wine, preferably a nice red,allow to simmer a few moments then add enough water to go half way up the pot. Season again with s+p (lightly because this will reduce heavily). Allow to reduce by half then use a immursion blending to puree into sauce (pull out bay leaves first). Add liquid from sous vide bags to sauce and add veal, simmer for a few min. Check for seasoning, Serve over fresh pasta or a nice rissotto.
SVKitchen.com just posted a recipe for this, it looks really good and their recipes are typically great.
Have you noticed that just about ALL the recipes on SVKitchen call for much shorter cooking times than the Baldwin Book (for example) ?

It actually makes more sense to me.

I think you have to be a bit careful in just comparing times, you need to consider the temperature as well. I don't think for meat, particularly, for tougher cuts that require long cooking, there is a single 'perfect' temperature/time combination, more a range, where the cooking time is generally inversely proportional to temperature ie increase temperature, reduce timing, but the actual combination should reflect individual's aims in terms of visual appearance, tenderness etc.

I think Douglas Baldwin's approach to sous vide was at least initially, basically a scientific one and his site, probably uniquely, focuses a lot on the thermal dynamics and safety aspects of sous vide. I think this influences his approach to tender cuts in particular, where he often cooks to pasteurisation, involving longer cooking times in comparison to just bringing the core temperature to desiered level..
I definitely think that's true about Baldwin, most of his stuff is focused on tender cuts and pasteurization. And as you said, the higher temp you cook at the faster the breakdown and tenderization of the meat. One of the other things to remember about comparing times is that the same cut of meat can be very different. So one sirloin roast might be much more tender or tougher than another one depending on a host of factors. I go into more detail here, Sous Vide Times Explained, but you definitely need to learn how the meats you usually cook with can differ. Once or twice I've been criticized by someone for having too short of a cooking time, and someone else will write in that the time is too long and the meat was over-tender. And this was for the same recipe!
I agree Jason, but its not just the food item, its people's perception of what they like and prefer, we don't have an easily accessible absolute technical measure of tenderness, other than our own individual taste. Thankfully we are all different, its one of the things that makes cooking interesting.
Oh yeah TonyB, I agree 100% with that. It's also a similar problem with temperatures. My Dad loves his pork at 145F and I prefer 135-139. Figuring out what you love is definitely part of what makes cooking so fun!
Yes, but no one really worries about making a duck breast or piece of fish "tender" by cooking it longer, do they?

when it's done, it's done, (depending on your desired degree of 'doneness'.)

so it's interesting to me to see duck breast suggested at 135 for a half hour one place and for 3 hours somewhere else.


That's definitely true weedy, I think it comes down to heating vs pasteurization. The pasteurization always takes longer.

It's also a matter of what you're trying to accomplish. I usually recommend duck breast for 2 to 4 hours since it will fully heat through in that amount of time and will still taste great (the tenderization should be minor) and it will work for most people most of the time (which is what I have to aim for on a website like this). SVKitchen could be shooting for the lowest amount of time needed cooking, which is another completely valid way to do it.

It's similar to when one site says to cook meat to 131F for medium-rare and another says 135F. Neither is more right than the other, and there will be a difference in the result but it will be slight and really come down to 1) what you're trying to accomplish at that moment, and 2) what your own personal preferences are.

I hope that helps some.


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