Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Brasato al Barolo is a crown jewel of Piedmontese cuisine, a slow-braised beef roast submerged for hours in the full, tannic depth of Barolo - the wine made from Nebbiolo grapes grown in the Langhe hills south of Turin. Cloves, cinnamon stick, and bay leaf weave a subtle warmth through the cooking liquid, reflecting the spice trade influences that have shaped northern Italian gastronomy. The long, gentle braise transforms tough cuts like chuck or rump into fork-tender meat, while the reduced braising liquid becomes a majestic sauce that is poured generously over each slice. Serve with a mound of buttery polenta or mashed potatoes to absorb every drop.
Prep
30 min
Cook
200 min
Total
230 min
Servings
6 srv
Difficulty
Hard
Calories
480 kcal
For 6 serving(s)
Per serving
Tie the beef roast with butcher's twine to hold its shape. Season generously with salt and black pepper.
Heat olive oil and butter in a heavy Dutch oven over high heat. Brown the beef thoroughly on all sides, 4-5 minutes per side, until deeply caramelized. Remove and set aside.
In the same pot, add the roughly chopped onion, carrots, and celery. Cook over medium heat for 8 minutes until softened.
Return the beef to the pot. Pour in the entire bottle of Barolo and the beef broth. Add the bay leaves, cloves, and cinnamon stick. The liquid should come halfway up the meat.
Bring to a gentle simmer, then reduce heat to very low. Cover tightly and braise for 3 to 3.5 hours, turning the beef every 45 minutes, until completely tender.
Remove the beef and strain the braising liquid into a clean pan. Reduce over high heat until it forms a rich, glossy sauce. Slice the beef and serve with the sauce poured over.
Sign in to rate this recipe.