We are originally from the heart of Piedmont with our Brasato al Barolo, a luxurious and deeply flavorful dish showcasing the best of Italian slow cooking. This sumptuous recipe features tender beef marinated and braised in Barolo, one of Italy’s most prestigious red wines. It is known for its rich, full-bodied flavor that infuses the meat with unparalleled depth and complexity. Accompanied by a mélange of aromatic herbs and vegetables, the beef is slowly cooked to melt-in-your-mouth perfection, creating a velvety and robust sauce. Perfect for special occasions or a gourmet weekend dinner, our Brasato al Barolo brings the elegance of Italian fine dining to your table. Discover the rich traditions of Piedmontese cuisine and let every bite of this exquisite dish transport you to the rolling hills of northern Italy.
AuthorJulia ForesekCategoryItalian, Slow Cooked & Braised DishesDifficultyIntermediateMarinate the Beef: Season the beef with salt and pepper and place it in a large bowl. Pour the Barolo wine over the beef, add the chopped vegetables, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Deglaze and Simmer: Add the tomato paste and cook for a minute before pouring in the reserved wine to deglaze the pot. Bring to a simmer and reduce the wine by half. Add the beef stock, bay leaves, rosemary, thyme, and any optional flavorings like juniper berries or orange zest.
Braise the Beef: Return the beef to the pot. The liquid should come about halfway up the sides of the meat. Cover and simmer on low heat for about 3-4 hours, or until the beef is very tender.
Rest and Serve: Once the beef is cooked, remove it from the pot and let it rest for about 15 minutes before slicing. Strain the cooking liquid and reduce it further if desired to make a sauce. Season the sauce with salt and pepper to taste.
Serve: Slice the beef and serve it with the sauce spooned over the top. Garnish with fresh herbs if desired.
Ingredients
Directions
Marinate the Beef: Season the beef with salt and pepper and place it in a large bowl. Pour the Barolo wine over the beef, add the chopped vegetables, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Sear the Beef: Remove the beef from the marinade (reserve the wine and vegetables) and pat it dry with paper towels. In a large Dutch oven or heavy pot, heat some olive oil over high heat. Sear the beef on all sides until browned, then set aside.
Deglaze and Simmer: Add the tomato paste and cook for a minute before pouring in the reserved wine to deglaze the pot. Bring to a simmer and reduce the wine by half. Add the beef stock, bay leaves, rosemary, thyme, and any optional flavorings like juniper berries or orange zest.
Braise the Beef: Return the beef to the pot. The liquid should come about halfway up the sides of the meat. Cover and simmer on low heat for about 3-4 hours, or until the beef is very tender.
Rest and Serve: Once the beef is cooked, remove it from the pot and let it rest for about 15 minutes before slicing. Strain the cooking liquid and reduce it further if desired to make a sauce. Season the sauce with salt and pepper to taste.
Serve: Slice the beef and serve it with the sauce spooned over the top. Garnish with fresh herbs if desired.
Perfect Wine Pairing
Since the beef has been braised in Barolo, pairing it with a glass of the same wine used in cooking would be fitting. A Barolo is a full-bodied wine with robust tannins and a complex bouquet with roses, cherries, and earth notes. Its intensity matches the rich and deep flavors of the brasato beautifully.
If Barolo is unavailable or you prefer to enjoy it alone, another excellent pairing is a Barbaresco. Like Barolo, Barbaresco is made from the Nebbiolo grape. It shares many of the same flavor profiles but often comes with a slightly softer edge, making it a harmonious complement to the savory beef dish.
