Beef Braised in Barolo Wine
Beef Braised in Barolo Wine, or Brasato al Barolo, is a traditional recipe from Piedmont, made with beef slowly braised in Barolo wine until tender and deeply flavoured.
It is a classic festive dish, often prepared for special occasions and Sunday lunches in northern Italy.
Ingredients ( Serves: 4–6 )
1.5 kg beef chuck or beef shin
750 ml Barolo wine
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves
2 bay leaves
2 cloves
6 black peppercorns
3 tbsp extra-virgin olive oil
Salt, to taste
Method
Place the beef in a bowl with wine, vegetables, garlic, spices and herbs. Marinate 12 hours in the fridge.
Remove the beef, pat dry, and strain the marinade (keep liquid and vegetables).
Heat olive oil in a heavy pot and brown the beef on all sides.
Add vegetables from the marinade and cook briefly.
Pour in the wine, cover and simmer on low heat for 3 hours, turning occasionally.
Remove beef, blend the sauce if desired, and slice the meat.
Serve sliced beef with the rich Barolo sauce.
Tips and Variations
Choose a well-marbled cut like chuck or shin for the best texture.
Marinating the beef overnight is essential for depth of flavour.
Cook the meat very slowly on low heat to keep it tender.
Blend the sauce at the end for a smoother, more elegant finish.
History of Beef Braised in Barolo Wine
Brasato al Barolo is a historic dish from Piedmont, closely linked to the region’s wine culture. The recipe reflects the tradition of slow cooking meat in local red wine, transforming tough cuts into rich, celebratory dishes often served during winter and special occasions, alongside elegant classics such as vitello tonnato, which highlight the refined side of Piedmontese cuisine.
