{"id":6451,"date":"2026-03-05T13:58:20","date_gmt":"2026-03-05T12:58:20","guid":{"rendered":"https:\/\/yannsfood.com\/?p=6451"},"modified":"2026-03-16T16:27:57","modified_gmt":"2026-03-16T15:27:57","slug":"brasato-al-barolo","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/brasato-al-barolo\/","title":{"rendered":"Brasato al Barolo"},"content":{"rendered":"\n
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⬇ Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Traditionally served with polenta, risotto, or parmesan mashed potatoes, sides that soak up the rich wine sauce. Try it with asparagus beans with garlic a<\/a>s a fresh green accompaniment.<\/p>\n\n\n\n

Tips and variations<\/h2>\n\n\n\n