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.

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