Brasato al Barolo is Piedmontese beef pot-roast slowly braised in Barolo wine for hours, served sliced with the wine-rich pan sauce and polenta.

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.

Where to eat Brasato al Barolo in Turin

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Make it at home

Serves 624 hrIntermediate

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

  1. Marinate the beef in the wine with vegetables, garlic and spices in the fridge for 12 hours.
  2. Remove the meat (reserve marinade); pat dry, season with salt and pepper.
  3. Heat oil and butter in a heavy pot; brown the meat well on all sides, about 12 minutes total.
  4. 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.
  5. 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.
  6. Slice the beef and serve with the sauce and creamy polenta.

Editor tip. Use a Barolo you would happily drink; a tannic Nebbiolo that has been open a day is ideal.