Kitchen Recipe Collection
Italian Brasato al Barolo (Beef Braised in Barolo Wine)
The crown jewel of Piedmontese cuisine. A large cut of beef marinated and slowly braised in a whole bottle of noble Barolo wine until it falls apart.
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- beef roast (chuck, brisket, or bottom round)
- 1 bottle of Barolo wine (or a good quality Nebbiolo)
- onion, carrot, celery (chopped large)
- garlic
- bay leaves, cloves, cinnamon stick, black peppercorns
- butter
- extra virgin olive oil
- beef broth
- salt
Equipment
- Large Dutch oven
- Large bowl (for marinating)
- Blender or food mill
Instructions
- 1
The Long Marinade
Place the beef in a large bowl with the chopped vegetables, garlic, and spices. Pour the entire bottle of wine over it. Cover and refrigerate for 12 to 24 hours, turning the meat occasionally.
- 2
Dry the Meat
Remove the beef from the marinade. Pat it completely dry (crucial for searing). Reserve the wine and vegetables separately.
- 3
Sear the Beef
Heat butter and olive oil in a Dutch oven. Sear the beef aggressively on all sides until a dark crust forms. Remove meat.
- 4
Sauté Veggies
Add the marinated vegetables to the pot. Sauté for 10 minutes until softened.
- 5
Begin the Braise
Return the beef to the pot. Pour in the reserved wine marinade and bring to a boil. Add a splash of beef broth if needed so the liquid comes halfway up the meat.
- 6
Slow Cook
Cover tightly. Simmer on the stove or bake at 300°F (150°C) for 3 to 4 hours, turning the meat every hour, until incredibly tender.
- 7
Rest the Meat
Remove the beef and let it rest on a cutting board, covered in foil, for 15 minutes.
- 8
Make the Sauce
Remove the bay leaves, cinnamon, and cloves from the pot. Blend the remaining cooking liquid and vegetables until smooth. Simmer to thicken into a rich gravy.
- 9
Serve
Slice the beef thickly. Serve generously coated in the intense wine sauce, ideally alongside soft polenta or potato purée.
Cooking Tips
- The quality of the wine is paramount. While you don't need a $100 Barolo, you must use a drinkable, dry, tannic red wine (like a Nebbiolo or Barbera).
- Do not skip the overnight marinade; it tenderizes the meat and infuses it to the core.
Variations
- Brasato all'Amarone: A variation from Veneto using rich, raisiny Amarone wine.
Chef's Notes & Storage
- A dish reserved for Sundays, holidays, and celebrations in the foggy hills of northern Italy.
Nutrition Estimate
520 calories · 50g protein · 10g carbs · 22g fat · 2g fiber per serving
