Brasato al Barolo

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 to 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.

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Brasato al Barolo

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A classic Piedmontese dish: beef braised in Barolo wine until meltingly tender.

Prep 20 min

Cook 4 hrs

Total 4 hr 20 min

Servings 6 servings

Ingredients

• 1.5 kg beef chuck or other braising cut
• 1 bottle Barolo or another full-bodied red wine
• 2 carrots
• 2 stalks celery
• 1 onion chopped
• 4 cloves garlic finely chopped
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• butter and olive oil for frying
• salt and pepper

Instructions

1. Place the beef in a large bowl and pour the wine over it. Add the carrots, celery, onion, garlic, bay leaves, thyme and rosemary. Marinate in the refrigerator for at least 12 hours, preferably overnight.

2. Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade, reserving both the liquid and vegetables.

3. Brown the meat thoroughly on all sides in a little butter and olive oil in a heavy-bottomed pot over high heat, 3 to 4 minutes per side. Season with salt and pepper. Remove and set aside.

4. Turn the heat down to medium and sauté the vegetables from the marinade in the same pot for about 5 minutes, until softened and lightly browned.

5. Return the meat to the pot and pour the marinade over it. The meat should be nearly covered with liquid. Bring to the boil.

6. Cover and braise on low heat for 3 to 4 hours, or in the oven at 160°C, until the meat is tender and falling apart.

7. Remove the meat and keep warm. Strain the sauce into a saucepan and reduce over medium heat to the desired consistency, glossy and rich, about 10 to 15 minutes. Season with salt and pepper.

8. Slice the meat thickly and serve with the sauce poured over, ideally with polenta, risotto or parmesan mashed potatoes.

Notes

Tips: The longer the meat marinates in the wine, the richer the flavour. Leave it in the fridge overnight if you can.

Storage: Tastes even better the next day. Keeps in the fridge for 3 to 4 days.

Variations: Also works beautifully with a good Amarone or another powerful Nebbiolo wine.

Nutrition per serving

Calories

621 kcal

Carbohydrates

8 g

Protein

47 g

Fat

39 g

Saturated fat

16 g

Polyunsaturated fat

2 g

Monounsaturated fat

18 g

Cholesterol

175 mg

Sodium

196 mg

Potassium

963 mg

Fiber

2 g

Sugar

3 g

Nutrition values are estimates.

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