Braised Beef with Barolo

Brasato al Barolo is an iconic dish of traditional Piedmontese cuisine , known for its rich flavor and slow cooking . This delicious recipe combines prime beef with the prestigious Barolo wine , one of Italy's most prized red wines. The slow cooking in the wine, along with a mix of herbs and spices , makes the meat extremely tender and infuses deep, complex flavors. Discover how to prepare the real Brasato al Barolo , a gastronomic experience that enhances the authentic flavors of the Piedmontese Langhe and represents Italian cuisine at its best.

Ingredients for 4 people

  • 1 kg of beef (preferably topside or rump)
  • 1 bottle of Barolo
  • 2 carrots
  • 2 celery stalks
  • 1 large onion
  • 2 cloves of garlic
  • 2 bay leaves

How to make braised beef in red wine

1. Marinade

  • The night before, prepare the marinade. In a large bowl, arrange the meat and add the carrots, celery and onion cut into large pieces.
  • Combine the crushed garlic cloves, bay leaves, rosemary, cloves and juniper berries.
  • Pour the Barolo until the meat is completely covered. Cover the bowl with cling film and leave to marinate in the refrigerator for at least 12 hours.
2. Meat preparation
  • After marinating, remove the meat and dry it with kitchen paper.
  • Filter the wine and store the vegetables and herbs separately.
  • Lightly flour the meat on all sides.

3. Browning

  • In a large saucepan, heat the butter and oil over medium-high heat.
  • Brown the meat on all sides until golden brown. This will seal in the juices.

4. Cooking

  • Add the vegetables and herbs from the marinade to the saucepan and cook for a few minutes.
  • Pour the marinade wine until it covers the meat. If necessary, add a little broth or water.
  • Bring to a boil, then reduce the heat to low, cover with a lid and let simmer slowly for about 3 hours. Turn the meat occasionally.

5. Preparation of the sauce

  • Once cooked, remove the meat and keep it warm.
  • Pass the cooking juices through a food mill or blend with an immersion blender until you obtain a smooth sauce.
  • If the sauce is too liquid, reduce it on the heat until it reaches the desired consistency. Season with salt and pepper.

6. Service

  • Cut the meat into thick slices and arrange them on a serving plate.
  • Drizzle with the hot sauce.
  • Serve the braised beef in Barolo accompanied by polenta, mashed potatoes or seasonal vegetables.

Braised beef in Barolo is traditionally eaten during the coldest months of the year, in autumn and winter. It is a typical dish for holidays and special occasions, often present on Piedmontese tables during Christmas celebrations and Sunday family lunches . Its slow preparation and rich flavour make it ideal for warming and delighting on cold days, while celebrating conviviality and local culinary tradition .

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