Tender Oso Bucco Recipe from Jacques Pépin | KQED

Jacques Pépin conjures an imaginative Italian menu for special guests featuring oso bucco, "whole bone" veal braised with vegetables and broth until it is tender and falling off the bone. Side dishes include saffron rice and a refreshing citrus salad made with flat leaf parsley, tomato, and orange slices. For dessert, Jacques whips up an adapted trifle recipe, created with yogurt instead of the traditional clotted cream.
In This Episode:
00:00 Refreshing parsley and tomato citrus salad recipe
2:35 Homemade salad dressing recipe
4:51 Oso bucco recipe
10:42 How to make saffron rice
16:17 Trifle dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 321, 1994. Meal for Special Friends
Subscribe to watch a new Jacques Pépin video every Wednesday:
kzbin.info?sub_conf....
#jacquespepin​​​​​​​ #osobucco #recipes #italianrecipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
Subscribe to ‪@KQEDFood‬ to watch more food videos.

[@susnorth40]

I’d love to make Osso Bucco but one of my family members has an allergy to tannins. Can I make this without wine ?

[@dee_dee_place]

I make it without the wine because I'm Diabetic. I use the same amount of beef stock, & it comes out wonderfully.

[@susnorth40]

@@dee_dee_place thank you so much ! Will do! :)

[@paulwagner688]

I do almost all of my braises with stock. Just adjust herbs and seasonings to get that deeper flavor associated with wine.

[@sebastianwitkowski3755]

Learned from an "alcoholic" 😂 chef how to replace red wine with dark beef stock and white wine with chicken broth... secret - the longer stock (bones at least 36h!) is cooked the better😉💪 happy cooking

[@debbiezullo7056]

@@dee_dee_place Work Diablo chef John

[@helenkane8594]

What a gent and genius chef and teacher! I saw him do a cooking demonstration with Julia Child. They did monkfish, I believe and thats where I learned it was called "poor man's lobster" 😊 Met Julia Child afterward, probably the most famous person I ever met and she was so sweet and lovely.

[@user-dc1dr9kr8x]

I love it.....can we have a little more of the story?.....take your time

[@ssparozic3463]

What a treasure this chef is! 🥄

[@travelingman5146]

I loved when he smiled when he said he wanted the meatiest shank!

[@reinkt]

I've never seen a chef on television with better knife skills than Mr. Pépin!

[@suzanne4504]

He is a 9 star Michelin Chef. These are repeats from the 80's.

[@user-dc1dr9kr8x]

His hands are excellent and he has the quirks of heavy heavy knife work at some point of his life​@suzanne4504

[@samagee2211]

Martin Yan from " Yan can cook" will blow your mind.

[@stevev1758]

Chef JP is an American treasure for sure. Been a big fan for 30 years.

[@LinkRocks]

What a wonderful teacher.

[@paulwagner688]

That salad. You don't need anything else. Such summer.

[@kdoran709]

Old school cooking show. All one shot no editing. Everything is already ready. They bought so much meat and did so much preparation. Never see this anymore.

[@chaddawgpanisi294]

classic video of chef Jacques Pepin 👍👍👍👍👍👍🇺🇲

[@fuchila2point0]

Watching Jacques in the 80s was a bastion of peace in a very turbulent home. Watching this makes me so happy today. Thank you sir. I hope you see this. You are loved and respected.

[@debbiezullo7056]

Just beautiful Jacques. From Southern California with love 💋

[@noblerrot]

The man... Jacque Pepin is the man!

[@johnkolarik1491]

Thanks Jacque forever I've been enjoying your cooking for years,you are the God father of the culinary arts God bless you and your family.

[@alilaghzil3940]

From Morocco you are the best ,we Moroccans we learnt a lot from franch cuisine

[@MrNateiyf]

“Give the big one to me I will eat the whole thing.”☝🏻 😛 Hahahaha

[@dee_dee_place]

I adore Osso Bucco. Thank you, Chef Pépin, for a new recipe for making one of my favorite dishes.

[@Capitainealain]

Merci !! Chef Pépin de nous faire ressentir votre passion lorsque vous cuisinez . 👌👨‍🍳

[@janiceskimmel959]

Wonderful! You are such an inspiration, M. Pepin.

[@leedimeocoffey978]

Stunning❗ Thank you Chef, for all you share. Cheers 🥂🤗

[@adlibrium]

Jacques truly is a blessing

[@thomasruane2972]

He is the Rembrandt of cooking

[@anamariazorraquin218]

Will definetely do your ossobuco recipe. Thanks!!!!❤

[@jamestimmerman7519]

Best of the best. You never cease to amaze me. Thanks for being you.

[@LIZZIE-lizzie]

Beautiful and elegant ❗ Delicious ❤

[@JackAgainski]

That dessert looks fantastic!

[@generic53]

G.O.A.T.

[@medinadan]

Delightfully incredible Chef .. You make it look so easy.

[@HM-Projects]

$30 for an ounce of saffron 😂 I wish I can go back in time.

[@caseyrogers573]

I have my mother in law bring me a tin of it from India.

[@od1401]

I'd love to see an old school french dish where calorie concern is thrown to the wind and two whole sticks of butter, a full head of garlic, 5 onions, 2 bottles of wine and a kilo of meat are used :D

[@maywattee]

What a beautiful video, I enjoyed your cooking, I tried the salad right away and i could tell how the flavors of the meal marry. Thank you

[@fishstix4209]

That red onion looked like a shallot on steroids 😂😂

[@user-dc1dr9kr8x]

Reminds me of elephant garlic

[@eliseolopez2790]

wonderful

[@michaelmertens813]

thank you.

[@scrotusmaximus3043]

Nice blade work 👍

[@Motoko1134]

the GOAT

[@missmaryhdream6560]

The salad 🥗 looked delicious, I love the video x

[@HenryTaiwan]

I rarely cook for myself but these videos make me want to try.

[@dee_dee_place]

I hate cooking, especially just for myself, but I have to watch my salt intake so I have no other choice but to cook. I've tried a number of Chef Pépin's recipes, & most of them are fairly easy to prep & cook. His Eggplant & Brie Terrine was wonderful. I substituted zucchini for the eggplant (which I don't like) & served it warm instead of cold. His Potato Cheese Souffle', Pumpkin Gratin, & Apple Galette were all a breeze to make & were fabulous. And, I'm totally hooked on his Beef Tenderloin Medallions With Berries in Pomegranate Sauce. Happy Cooking!

[@giovanna722]

​@@dee_dee_place Lovely suggestions. Thank you.

[@giovanna722]

I cook for myself as much as possible (for someone who is lazy), and really enjoy it. That wasn't always the case, but the internet has really revived my interest.

[@highridgemom7899]

Chef, thank you for the explanation of saffron. I never knew that it came from the pistils of Crocus. I did know that they call it "red gold" because it's so expensive.

[@dee_dee_place]

Saffron also has a very strong flavor so for most recipes you don't have to use much. Chef Pépin only used 1 to 1-1/2 tsp for his rice. You really don't need any more of the saffron; you'll taste it & see it. Happy Cooking!

[@giovannaiamele2932]

Wow what a mèal!

[@VelkePivo]

Damn he’s good with that (very very sharp) knife…

[@kqed]

Definitely a pro!

[@ARIZJOE]

In general, flat leaf parsley is better. But the curly parsley from my lady friend's garden in Arizona was a revelation. I have never tasted such a flavorful herb. I think it depends on the soil from which it comes. Same with the orange. Naranja es nuestra fruta.

[@richj011]

Cooking clinic.

[@od1401]

When he opened that huge box of saffron I was expecting to hear like 500 bucks, 60 bucks max for that amount of saffron is a steal

[@flarica64]

Back in the 80s😂

[@cscmolts77]

❤❤❤

[@dmblum1]

I miss making Osso Bucco (I used to use Marcella Hazan's recipe). The meat is so tender and buttery. Unfortunately, here in China beef is rare in the market and veal is non-existent.

[@charlesparr1611]

you can make a very tasty version with the same cut but of pork... In fact, its more similar to veal than you would believe. Add a little powdered bloomed gelatine to the broth or wine for braising though as it lacks the huge amount go gelatine in veal. Still extremely delicious though, I follow the exact same recipe aside from a little gelatine and subbing pork shank for veal.

[@Celler2]

I - “I know cooking”! Pepin - “Show me”.

[@tevya017]

Lovely stuff. But veal is out of the question from a cost and availability point in our circumstances here in the uk and not readily available in most of the uk shops.

[@caseyrogers573]

I’m a chef and my wife hates how messy I am in the kitchen too lol

[@tititichirca8250]

That's one big shallot that is! 😂

[@dianejohnson1375]

Yan can cook on Monday’s mornings

[@daveklein2826]

What is your point? A show on Monday means nobody is watching it😂😂😂😂

[@joannaedwards6325]

But we don't really care. Go away

[@bigpoppa1234]

We don't use fruit in salads much these days.

[@badhairdye]

?

[@kqed]

This one looks so acidic, with both tomato and orange. Refreshing, though!

[@tomypreach]

A tomato is a fruit. 😂😅😂

[@donaldwarriner1640]

Just love 'em.

[@tomypreach]

@@scottystcloud7086 My doctor told me to eat more nuts.... I asked "Does bananas count?" He said "Yes but no, but yes".

[@dancalmusic]

Osso (bone) buco (hollow)

[@kqed]

Good to know!

[@seaglass22]

It's OSSOBUCO, NOT osso bucco. 🙄 'Bucco' is Agathosma betulina, a flowering plant in the family Rutaceae, Osso = bone Buco = hole Written as one word in Italian cuisine. (me: Italian)

[@communty]

"wurseer sauce"

[@nigellee9824]

The dessert looked ok, but didn't compare in any way whatsoever to a classic English trifle ....

[@faggianogeuiseppi5135]

Imagine making that salad in 2023 and get away with it

[@bluemoon8268]

… I do a similar salad using arugula instead of the parsley … I should add the oranges as well next time… 👌🏻