🇮🇹 Italian · Main Dish
🍖 Brasato al Barolo
Brasato al Barolo
A whole beef roast marinated overnight and then braised for hours in an entire bottle of Barolo, resulting in a dish so deeply flavored it's considered a pinnacle of Piedmontese celebration cooking.
Using an entire bottle of Piedmont's most prestigious wine is not an exaggeration but a genuine tradition, the long marinade and even longer braise transforming both the beef and the Barolo itself into a sauce of remarkable depth and silkiness.
Ingredients
Equipment: Large bowl for marinating, Heavy-bottomed pot with lid, Blender (optional)
- 1.5 kg (3.3 lb) beef chuck roast, tied
- 1 bottle (750ml) Barolo wine
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, crushed
- 2 bay leaves
- 2 sprigs rosemary
- 4 juniper berries
- Flour, for dredging
- 80 ml (⅓ cup) extra virgin olive oil
- Salt and pepper, to taste
Method
- Combine the beef with the wine, onion, carrot, celery, garlic, bay leaves, rosemary, and juniper berries in a large bowl or container.
- Cover and marinate in the refrigerator for at least 12 hours, ideally 24, turning occasionally.
- Remove the beef, pat dry, and strain the marinade, reserving both the liquid and the vegetables separately.
- Season the beef and dredge lightly in flour.
- Warm the olive oil in a heavy pot and brown the beef well on all sides, then remove.
- Add the reserved vegetables to the pot and sauté until softened.
- Return the beef to the pot and pour in the reserved wine marinade.
- Bring to a gentle simmer, cover, and cook very slowly for 2.5–3 hours, turning the meat occasionally, until fork-tender.
- Remove the beef and let rest. If desired, blend the remaining sauce and vegetables until smooth, or leave rustic.
- Slice the beef and serve with the rich Barolo sauce spooned generously over.
Chef Tips
- The long marinade is essential, not optional — it's what allows the wine to penetrate and tenderize the meat over time.
- Use a Barolo genuinely good enough to drink; the quality of the wine directly affects the finished sauce.
- Blending the sauce at the end, if desired, results in an especially silky, restaurant-style finish.
Common Mistakes to Avoid
- Skipping or shortening the marinating time, missing much of the flavor development this dish depends on.
- Using a low-quality wine, which won't reduce into a properly rich, balanced sauce.
- Rushing the braise, leaving the meat tough rather than properly tender.
Nutrition (per serving)
Health Benefits
- A good source of protein and iron, best enjoyed as a special-occasion dish.
Cultural Note
Brasato al Barolo is considered a showcase dish of Piedmontese cuisine, traditionally reserved for special celebrations given the cost of using an entire bottle of prestigious Barolo.
Storage & Serving
Storage: Refrigerate up to 4 days; flavor improves further the next day.
Reheating: Reheat gently on the stovetop or in the oven, covered.
Serve with: Creamy polenta, Mashed potatoes, The same Barolo wine used in cooking