Tre Galline ★ 4.4
Tre Galline in Turin's Quadrilatero has run an inn on this street since the mid-XVI century. Bollito misto trolley, battuta of Fassona, vitello tonnato.
History
Brasato (from brasa, embers) is the Piedmontese pot-roast braised low and long. The Barolo version uses an entire bottle of Nebbiolo-based Barolo DOCG; the high tannin and acidity cut through the chuck or shoulder, and the wine reduces over hours to a dense glossy sauce. A Sunday-lunch standard in autumn and winter.
Make it at home
Ingredients
- 1.5 kg beef chuck or shoulder, tied
- 1 bottle (750 ml) Barolo or other Nebbiolo
- 2 onions, 2 carrots, 2 celery sticks, all roughly chopped
- 4 garlic cloves
- 2 bay leaves, 4 cloves, 1 cinnamon stick, 1 small sprig rosemary
- Salt, black pepper
- 3 tablespoons olive oil
- 30g butter
Method
- Marinate the beef in the wine with vegetables, garlic and spices in the fridge for 12 hours.
- Remove the meat (reserve marinade); pat dry, season with salt and pepper.
- Heat oil and butter in a heavy pot; brown the meat well on all sides, about 12 minutes total.
- Pour in the marinade with vegetables and spices; bring to a simmer, cover and braise on the lowest heat for 3 to 3.5 hours, turning every 30 minutes.
- Lift out the meat and rest; strain the cooking liquid, press the vegetables through a sieve to thicken the sauce, simmer to reduce by half.
- Slice the beef and serve with the sauce and creamy polenta.
Tip from the editors. Use a Barolo you would happily drink; a tannic Nebbiolo that has been open a day is ideal.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat brasato al barolo
Brasato al Barolo in Turin
Consorzio ★ 4.5
Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a fine-dining wine list. Agnolotti del plin, finanziera ravioli, deep cellar.
Trattoria Valenza ★ 4.3
Trattoria Valenza on Borgo Dora next to Porta Palazzo is a trattoria visitors walk past on the way to the market; full Piedmontese carte, live music nights.
Why locals love it: A Borgo Dora trattoria right next to Porta Palazzo that visitors walk past on the way to the market.
Tip: Thursday and Saturday have live music; book those nights ahead, lunch is walk-in on the corner outside Porta Palazzo.
Antico Ristorante Porto di Savona ★ 4.2
Porto di Savona on Piazza Vittorio Veneto in Turin has cooked since 1863 as a Locale Storico d'Italia. Vitello tonnato, agnolotti and finanziera.
Signature: Vitello tonnato, Agnolotti, Bollito misto
More cities are in research. Want brasato al barolo covered somewhere specific? Tell us where you want to eat.