Perfect autumn dish! Braised oxtail with crispy autumn leaves | Fine dining cooking

[@SatsumaMandarin]

That looks incredible! I needed a special recipe, but unfortunately this takes a couple days. I'll def save it for another time though.

[@MarkHong-u6z]

Unreal dish chef! I find vaccuum sealing helps alot to make ox tail tight and firm. Love your work mate! Cheers from Korea.

[@nicolasleclere6173]

It looks amazing. It's also really nice that you give the portion for th recipe. It's not always easy to tell for the other recipes :)

[@61samcarter]

Absolutely stellar combo. Haven't seen that oxtail preparation before, gonna try that! As always, thanks for the insipiration

[@OliveOilandGasoline]

Great dish! I like that you use cheaper cuts and are able to put your style onto them. SOooo much more interesting than tenderloin.

[@Lawlesscooking]

Cheaper cuts? Oxtail is more expensive than tenderloin in south Florida $8.99 tenderloin per pound… $12.99 lb oxtail

[@OliveOilandGasoline]

@@Lawlesscooking I'm not sure that is nationwide it would be interesting to find out. My initial thought is that there is only a small amount of oxtail per cow?

[@Lawlesscooking]

@@OliveOilandGasoline we’ll one tail per cow lol but maybe because we have a high demand down here for it since we have a high Caribbean population and they consume it quite a lot

[@OliveOilandGasoline]

@@Lawlesscooking yeah makes sense. The collagen off of them are unreal.

[@Lawlesscooking]

@@OliveOilandGasoline oh oxtail is incredible!

[@lucycp2881]

Beautiful dish indeed!

[@yongchulson7822]

My best senior chef ever

[@darinbeepath629]

Your not just a super talented cook you're an artiste my friend ...everytime i watch your vids im transported to some fancy restaurant...😎💪✌👊

[@benverzijlbergen2968]

Looks great! Not sure I can make it, but watching you make it and listening to your smooth voice is super satisfieing.

[@JulesCookingGlobal]

Thanks a lot Ben! Hope you give it a go 🙌🏼

[@Ebdain787]

I love the wrapped oxtail. Nice.

[@joyamour1109]

Want to watch High percentage brine & steamed cod dish and thanks always. You the best

[@lugaretzia]

Always makes my day better when you post Jules. Love the addition of the portion estimate. Other than aesthetic, do the leaves add something? Could one perhaps sneak in some herb flavour to compliment the dish?

[@emanspi]

Stunning as always Chef! :)

[@magnificalux]

Perfection! 😍

[@bamburestaurant663]

Love this dish

[@websterdrums]

I love the way you cook. So inspirational. Any tips on to be a better chef/cook

[@adrienemberger7970]

Beeeaaauuuutttiiiiful, mate ! Looks delicisous ! Your crisps batter looks so nice !! :O Thanks for sharing !

[@wildthymes482]

Another absolutely amazing dish mate🙌🙌

[@davidbourgeois9867]

Looks very yummy

[@dpw157157]

Hey Jules just found your channel. All I have to say is that it’s awesome. I love the creativity in the dishes and I can’t wait to try them myself.

[@possessed8]

amazing man thanks

[@Kampylakos]

Amazing video as always, thank you! Couple questions: 1. Can I dry brine the meat instead of wet brine (even though I guess a wet brine is better for this to remove blood/impurities etc) and 2. Can I substitute the pro espuma powder for something else? Will the onion foam be 'serviceable' without it? Thanks again, and keep up the great work! :)

[@sergiomorales7695]

Try at home

[@susanm2587]

So gorgeous! How about a sweet version of the leaves for desserts?

[@christinalempesi3372]

simple the best

[@JulesCookingGlobal]

You're to kind!

[@Cookingmesoftly]

...semplicemente meraviglioso!

[@RolledLs]

Just arrived at you channel - very impressed. Great work, looking forward to trying out.

[@igorstankovic7735]

Hey Jules, thanks for amazing recipe. One question - can one use regular sea salt instead of nitrite salt ? In what ratio should be substituted and will it change end result in terms of flavor and texture ? Thanks

[@shantalgupta4248]

Hey Jules! Excellent dish. Mau I ask, what did you add to the onion mixture in the blender for the onion foam ?

[@cruxis.yggdrasil1995]

pro espuma hot, an aerating agent that allows espuma to foam :)

[@ThaDUKE1127]

I would like to see You do a dessert using red, golden, and candy cane beets

[@da480]

Thank you for a great recipe! I want to attempt it this weekend but having troubles finding pro espuma... is there anything I can substitute it with?

[@Yugnav88]

I made this dish recently and it was spectacular! That onion foam was such a great flavour bomb. The only thing I didn't get spot on was the oxtail. After cutting it into disks, some fell apart a bit while frying. Any recommendations what to do differently?

[@JulesCookingGlobal]

Awesome! It's true the oxtail can be quite fragile when frying it. The most important thing is to make it as tight as possible when rolling it. If any air is trapped in the roll it will expand when frying and the discs will fall apart. Hope it helps a bit, have a great day!

[@BenMargolius]

Loved the recipe! Link to the copper pan by chance?

[@arnebroeckaert8078]

Hey Jules, I love your videos and you inspired me to start taking my cooking skills to the next level. But I don’t know how to start and what equipment to buy. What are the essential kitchen equipments I should buy?? Groetjes vanuit Vlaanderen!

[@just-a-lilly-bit]

Wow!! One question :can you also braise the oxtail in a pressure cooker instead of the oven? With electricity prices as they are, it might be a good alternative.

[@nativekitchen78]

Perfection

[@crimsonfancy]

I'm a fan of prague powder, cure 1 and 2 in varying cases. I use it regularly at .25%. In this case, I don't think we need to use nitrite in the brine though it does start to look better at the end after searing. In my humble opinion, it should make the beef taste too "hammy" and it colors the beef in a way that I'm not sure of using the curing salt. Yes, we have corned beef and beef pastrami in the US and I see cure in those cases maybe because I'm so used to them. I do not want to come off as a critic whatsoever. I just want to enjoy these videos with you all and humbly comment here and there.

[@hamudi6820]

so nice!

[@maxsutmuller3243]

Can you also do this sous vide?

[@da480]

Is the amount of nitrite salt correct in the recipe on your website? It calls for 100g and I'm just wondering since a recommended amount, for instance, on Prague Powder #1 is 7.5g/litre for brining...

[@ownertoon]

I can't get any nitrite salts: only in super large quantities. Can you use regular salt as well? Or should you otherwise do a dry brine?

[@ismariquelme8815]

Ya las hise son geniales

[@M22ead]

Hi Jules, great dish!! Where do you get the blender from you use? I have a t6 thermomix it can be to big for small amounts. Cheers.

[@georgeit9356]

Its a work of art. Bravo. Just one question; is there an alternative to nitrate salt? Could sea salt be used instead?

[@tommybf3778]

Yeah should work. Nitrate salt will make sure that the meat retains a more attractive color (hence why it’s also referred to as ‘coloring salt’). For the purpose of curing, regular salt should do just fine. Just watch out with table salt as the added iodine can add unwanted flavor especially when used in large quantities.

[@ivanduranmiguel]

Nice job chef, thanks🙏. Could you please tell me the brand and model of the small blender you use?

[@bart5228]

I think it's this one: Princess 221040 Multi Chopper and Grinder

[@mmniysf4743]

Magnifique

[@lucycp2881]

Could you please spell the name of the powder you added to the onion and cream mixture. I have never heard of it before.

[@keeltie15]

Het ziet er echt fantastisch uit !!! Wil het zo graag maken. Waar kan ik het recept vinden ? Kan hem nog niet vinden op de website. Dank je voor de mooie video’s en blijf vooral doorgaan💪🏻 Gr uit Spakenburg

[@jevremsimic8132]

What Espuma hot brand do you use? you only say that you use 10 grams

[@bartwesterman202]

geweldige video zoals altijd! zou je een keer iets kunnen maken met een carribische achtergrond? het is voor mij een cuicine die ik zelf nog niet zo goed ken op een hoger niveau

[@nativekitchen78]

Where did you get leaf cutter ?

[@Pachecagruvie]

Que rico 😋 súper moderno creativo Gracias por la receta

[@danielleshelbourne220]

I was today years old when I learned how to stop cling wrap fucking with me on the kitchen bench! 😎

[@garylynch695]

Where can you get a leaf 🍀 cutter

[@Raylis]

very well done! I’m just curious about the potato leaves, before frying they have their proper color yellow brown and green but after you fry they loose all these beautiful colors and time spent to prep them is not received by the customer at the end because they look all brown! So here is my question. Is there a way to preserve the color and obtain different leaves ? Keep going Jules your work is always appreciated

[@Brightfreeman23]

Dust with a powder of same ingredients for color

[@silas7985]

❤❤

[@stavroslorentzos1081]

Super

[@sebastianmardonesleon2685]

👏🏼👏🏼👏🏼👏🏼

[@jeromeorange3792]

ah.. Sosa, I love you

[@JulesCookingGlobal]

Hahah you can also do it without, this will just give you a more stabile foam

[@sucre2473]

Hi,Jules,Do you remember chef Brian McKEnna?

[@sucre2473]

And chef Sydney? I’m Chinese😊

[@clasifi1]

What if we don't have that pro- espuma powder? Can we replace it with xanthan ? Or anything else? Thanks. Great dish !

[@JulesCookingGlobal]

You can add a touch of xanthan powder to make it a bit more stable. The foam will not hold for a long time, but it will still be very nice

[@clasifi1]

@@JulesCookingGlobal Thanks for the quick reply Jules, and thanks once again for this wonderful cooking demonstration.

[@mahmoudfekry8194]

Hi chef how are you you can cook risotto Thank you

[@Robbertbergmann]

Woowww🎉🎉🎉

[@JulesCookingGlobal]

Thanks chef!

[@Haltdegrijzejager]

Love the leaf idea, especially with the variety in colours. Naturally I wanted to immediately get a leaf cutter, but the ones in the links seem to cut very small leaves, or is that an optical illusion? The big ones you're making seem perfect as they sort of mimic real leaves. Great recipe nontheless!

[@JulesCookingGlobal]

Thanks! The ones I linked are all the same size I used, but you also have bigger and smaller.

[@Haltdegrijzejager]

@@JulesCookingGlobal Great, I'll order them right away!

[@ChampionofTerra]

I am interested can you make these kinds of chips for a dessert? Maybe with using Carrot Pure instead of Potato?

[@JulesCookingGlobal]

The potato is the binder, but you can change the onion ✌🏼

[@ChampionofTerra]

@@JulesCookingGlobal I thought so, what about addind a bit of Corn starch to a sweeter vegitable Pure? Would that work to bind? For a year now I have one dessert idea in my head that is inspired by the time I spent with my grand father, and the leafs are crucial for that dessert as they represent the fall season.

[@sdblaze7530]

He has a dessert video where he makes dessert leaves, you should maybe give that a go?

[@ChampionofTerra]

@@sdblaze7530 thank you, dident know about that, will have a look :)

[@sdblaze7530]

@@ChampionofTerra No problem

[@mrgboxx]

great ideas! How long should the broth be reduced for? is anything else added to it?

[@JulesCookingGlobal]

Reduce it for 50% ✌🏼 Nothing else is added, but you can add some balsamic vinegar. I always love using it in combination with a glaze

[@mrgboxx]

@@JulesCookingGlobal cheers!

[@ki4608]

Thank you Chef

[@grennan84]

Is there some sort of trick to shaping & cutting the oxtail? Everytime I do it like that & I try to cut it into portions & pan fry it, the it starts to break apart

[@JulesCookingGlobal]

The roll needs to be super tight, otherwise it will fall apart

[@beezalbub7325]

Love your videos, your technique is far above my abilities but you do inspire me to try harder. Question: Many times you have used what you call "plastic foil" could you leave a name brand and/or a link to this item, all I can find is cling film. Thank you in advance.

[@JulesCookingGlobal]

Here in The Netherlands we have two types of foil. "Slagers folie and trek folie". The slagers foil is a bit thicker and non static and the trek foil is very static, strong and thin. Unfortunately I don't know the brands...

[@beezalbub7325]

Thank you

[@MrMooshroom]

Очередной шедевр

[@JulesCookingGlobal]

Thank you very much!

[@ardadavutoglu4172]

where can i find the leaf machine, can you share. nice nice job btw

[@beezalbub7325]

Expand his description and he placed 3 Amazon links there

[@ardadavutoglu4172]

@@beezalbub7325 oh sorry, thank you

[@JulesCookingGlobal]

Thanks! Glad you like it. Find three links in the description

[@guapodel]

Is,nitrate salt the same as Prague curing salt? Which is pink.

[@luke_sch0212]

What Jules is using here is a mix of standard salt with nitrate salt. If you would use just Prague powder in this quantity would be really toxic. I think this mixture should contain 2% Prague powder, but I'd double check!

[@guapodel]

@@luke_sch0212 yes I get that. 100g would be insane. You do a 0.1g per 500g of meat. But just wondering if both do the same thing.

[@BBrewingEST]

Si può avere la ricetta delle foglie 🍁

[@anthonylouie71]

Jules why do you use nitrate salt?

[@JulesCookingGlobal]

It helps tenderize the meat and prevent the meat from turning grey when cooking it

[@anthonylouie71]

@@JulesCookingGlobal thank you Chefffffff 😉

[@daimaoza832]

Inspiration from chef tweedie ?

[@lifetimepav]

I can get behind this one! But still little too many chotchkies. In my opinion to spend hours of work on potato leaves is not worth it.

[@unbekannt6227]

Best Chef! Are you in bodybuilding? 🤣

[@JulesCookingGlobal]

Yeah... Working on it 😂

[@MsMM303]

This recipe is not on your web. side yet

[@joanneguy9236]

tu es un génie.....la vie est belle ...la vie est bonne

[@jolar49]

Collagen breaks Down at 95 celcius so why put it in the oven on 85 celcius for 12 Hours?

[@FlexNiko]

nah thats wrong it starts way earlier, just slower