Gotta Hand It To The Dishwasher

On the menu yesterday was Osso Buco and Paleron (a somewhat tough piece of beef that cooks for several  hours until tender).  We worked in teams of two (I worked with the young and hip Estee) using a Staub for each dish.  Don't think that we weren't reminded again that at "other cooking schools" in Paris they aren't as fortunate as we are to have such quality cooking instruments so we must respect the Staub and realize that "we have the lucky" to use it.   

Paleron in front.  Osso Buco in back.

All ze veg.

We seared the paleron first.

And then did the same for the Osso Buco.

Into the Staub went the garniture aromatique.

While that browned, I went about attacking the pied de veau (veal foot).  Either my cleaver is dull or I am weak, but it just wasn't getting the job done.  So, I opted to borrow what I like to call Chef's mega-cleaver.  Now, it got the job done!

Next, we deglazed with some cognac.

Requisite fire followed.

And then popped both the dishes into the oven to cook a while.

Here is the finished Osso Buco with a side dish of pasta.

And the paleron with carrots, onions and mushrooms.

Both group A and group B worked together in the big kitchen and needless to say we made a big mess as usual.  However, I was still SHOCKED to see what the dishwashing room looked like when leaving that night.  We clean the whole kitchen and all of our personal tools, but there is a dishwasher for all the common tools/bowls/pans/etc that we use.  And man, does he deserve a raise.

Wow.