Meat · Piemonte

Brasato al Barolo – Classic Piedmontese Braised Beef

Name: Brasato al Barolo – Classic Piedmontese Braised Beef
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.2 kg beef chuck or brisket, tied in a single piece; 750 ml Barolo wine (1 full bottle); 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 large white onion, roughly chopped; 3 garlic cloves, lightly crushed; 2 bay leaves; 4 whole cloves; 1 cinnamon stick; 6 black peppercorns; 2 sprigs fresh rosemary; 3 tablespoons extra-virgin olive oil; 200 ml beef broth, hot; Salt to taste

Brasato al Barolo is Piedmont's crown jewel of slow cooking — a whole cut of beef marinated and braised for hours in Italy's most prestigious red wine until it surrenders into something extraordinary. Born in the Langhe hills, this dish turns humble braising into high art. The result is fork-tender meat bathed in a glossy, wine-dark sauce that demands good bread and good company.

30Prep (min)

180Cook (min)

210Total (min)

4Serves

MediumDifficulty

Brasato al Barolo – Classic Piedmontese Braised Beef

Ingredients

1.2 kg beef chuck or brisket, tied in a single piece
750 ml Barolo wine (1 full bottle)
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 large white onion, roughly chopped
3 garlic cloves, lightly crushed
2 bay leaves
4 whole cloves
1 cinnamon stick
6 black peppercorns
2 sprigs fresh rosemary
3 tablespoons extra-virgin olive oil
200 ml beef broth, hot
Salt to taste

Method

The day before, place the beef in a deep bowl with the Barolo, carrots, celery, onion, garlic, bay leaves, cloves, cinnamon stick, peppercorns, and rosemary. Cover and refrigerate for at least 12 hours, turning the meat once or twice.
Remove the beef from the marinade and pat it thoroughly dry with kitchen paper. Strain the marinade, reserving both the liquid and the vegetables separately.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over high heat. Season the beef generously with salt, then sear it on all sides until deeply browned, about 8–10 minutes total. Remove and set aside.
In the same pot, add the reserved marinated vegetables and cook over medium heat for 5–6 minutes, stirring occasionally, until softened and lightly caramelised.
Return the beef to the pot and pour in the reserved Barolo marinade. Bring to a brisk boil and let it bubble for 2 minutes to cook off the raw alcohol.
Add the hot beef broth, reduce the heat to the lowest setting, cover with a tight-fitting lid, and braise for 2.5 to 3 hours, turning the meat gently every 45 minutes. The beef is ready when a fork slides in with no resistance.
Remove the beef and let it rest, loosely covered with foil. Discard the bay leaves and cinnamon stick, then blend the braising liquid and vegetables with an immersion blender until smooth. Simmer uncovered over medium heat for 10–15 minutes to reduce to a glossy, coating sauce. Taste and adjust salt.
Slice the beef thickly across the grain and arrange on a warm serving platter. Spoon the sauce generously over the top and serve immediately.

Tips from the kitchen

💡 Use a real Barolo or, at minimum, a Nebbiolo-based wine — the tannins and structure are essential for the sauce's depth. Never use a wine you wouldn't drink at the table.

💡 Do not rush the braise. Low, gentle heat is non-negotiable; a vigorous boil will tighten the meat fibres and make it tough instead of silky.

💡 If you want an even richer sauce, add a small handful of dried porcini mushrooms (soaked and drained) to the pot alongside the vegetables in step 4.

Frequently asked questions

Can I make Brasato al Barolo the day before serving?

Absolutely — it is actually better the next day. Braise it fully, let it cool in the sauce, then refrigerate overnight. Reheat gently on a low flame, slicing the beef only when warmed through. The sauce will be even more concentrated and flavourful.

What is the best cut of beef for this recipe?

Chuck (cappello del prete) or brisket (punta di petto) are the traditional choices in Piedmont. Both have enough collagen and intramuscular fat to become tender and succulent after a long braise. Leaner cuts like topside will dry out.

What should I serve with Brasato al Barolo?

The classic Piedmontese accompaniments are soft polenta (made with water and butter, not cream) or pureed potato. Both are neutral enough to let the powerful Barolo sauce shine. A simple dressed radicchio salad makes a great side to cut through the richness.