Brasato al Barolo is a classic Piedmontese beef dish where the meat is marinated and slowly braised in Barolo wine until tender and nearly falling apart. The result is a deep, rich sauce with intense flavor, a true Sunday roast from Northern Italy.
The dish originates from Piedmont, the region that gives us Barolo wine. Traditionally, hearty cuts like chuck roast or beef cheek are braised for hours until they nearly melt into the dark wine sauce. A more affordable alternative to Barolo, such as Barbera d’Asti or Langhe Nebbiolo, also gives excellent results.
Traditionally served with polenta, risotto, or parmesan mashed potatoes, sides that soak up the rich wine sauce. Try it with asparagus beans with garlic as a fresh green accompaniment.
Tips and variations
- Choose the right cut: Chuck roast, flat iron, or beef cheek are ideal. They can handle long cooking and become more tender the longer they cook.
- Marinate overnight: Place the meat in wine with vegetables and herbs the evening before. This gives deeper flavor and more tender texture.
- Save on the Barolo: Barolo is expensive, use a more affordable Barbera or Nebbiolo for the marinade, and save a good Barolo to enjoy by the glass on the side.
- Strain and reduce the sauce: After braising, strain the marinade and reduce it to a silky, intense sauce. That’s where the flavor lives.
- Low and slow heat: Braise at 160°C in the oven for 3–4 hours. Never boil, the meat should slowly sink into the liquid, not bubble.
🍷 Wine pairings
Barolo (Piedmont): The natural choice, dry, tannic and with notes of cherry, licorice and earth. Mirrors the ingredients in the dish perfectly and elevates the whole meal.
Barbaresco (Piedmont): A more accessible Nebbiolo wine with slightly softer tannins than Barolo, but with the same Piedmontese character. Works at least as well with the sauce.
Ingredients
Method
- Marinering (kvelden før): Skjær kjøttet i store biter på ca. 5–6 cm. Legg i en bolle med Barolo, gulrøtter, stangselleri, gule løker, hvitløk og rosmarin. Dekk til og sett i kjøleskapet over natten, minst 8 timer.
- Forberedelse: Ta kjøttet ut av marinaden og tørk det godt med kjøkkenpapir. Sil marinaden gjennom en fin sil og ta vare på både væsken og grønnsakene.
- Brun kjøttet: Varm smør og olivenolje i en tykkbunnet gryte på høy varme. Brun kjøttet i omganger til det er godt brunet på alle sider, 3–4 minutter per side. Ta det ut og sett til side.
- Stek grønnsakene: Skru ned varmen til middels. Stek grønnsakene fra marinaden i samme gryte i ca. 5 minutter til de er myke og lett brunet.
- Samle retten: Legg kjøttet tilbake i gryten. Hell over marinaden slik at den dekker ca. 2/3 av kjøttet. Krydre med salt og pepper. Kok opp.
- Braiser i ovnen: Legg på lokk og sett gryten inn i ovnen på 160 grader i 3–4 timer. Kjøttet er ferdig når det er mørt og nesten faller fra hverandre.
- Kok inn sausen: Ta kjøttet forsiktig ut. Sil sausen over i en kjele og kok den inn på middels varme til den tykner og blir blank og kraftig, ca. 10–15 minutter. Smak til med salt og pepper.
- Server: Legg kjøttet på et varmt fat og hell den reduserte sausen over. Server med polenta, risotto eller parmesanpotetmos.
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions
Can I use a different wine than Barolo?
Absolutely. Barolo gives the most depth and authenticity, but a Barbera d’Asti, Langhe Nebbiolo, or a robust Côtes du Rhône works excellently. Avoid light red wines like Pinot Noir, they won’t give the sauce enough body.
Can I make the dish the day before?
Yes, and it’s recommended! Brasato actually tastes better the next day. Cool in the refrigerator and warm gently over low heat. The sauce thickens and the flavors settle even better overnight.
What goes best as a side dish?
Polenta is the most traditional choice from Piedmont. Risotto al parmigiano and parmesan mashed potatoes are also excellent alternatives. Choose something that soaks up the rich sauce, that’s what makes the dish complete.