Brasato al Barolo (Piedmont-Style Barolo-Braised Beef)

A classic winter dish from Piedmont, Brasato al Barolo is traditionally served during the December holidays. Slow-braised in Barolo wine with aromatics, it’s rich, comforting, and deeply Italian—perfect for a festive family table.

Serves: 6

Time: 30 minutes prep | 3–3.5 hours slow braise

Ingredients

• 3–3½ lb beef chuck roast (or beef shoulder), tied
• 1 bottle Barolo DOCG (or another full-bodied Nebbiolo wine)
• 2 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, lightly crushed
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 cloves
• 6 whole black peppercorns
• 1 tbsp tomato paste
• Sea salt, to taste

Preparation

1. Marinate (Traditional Step – Highly Recommended)

Place the beef in a large bowl or non-reactive container. Add the onion, carrots, celery, garlic, bay leaves, rosemary, cloves, and peppercorns. Pour the entire bottle of Barolo over the meat. Cover and refrigerate 12–24 hours, turning once.

2. Sear the Beef

Remove the beef from the marinade (reserve the liquid and vegetables). Pat dry and season with salt. In a heavy Dutch oven, heat olive oil over medium-high heat and brown the beef deeply on all sides. Remove and set aside.

3. Build the Sauce

In the same pot, add the marinated vegetables and cook until softened and lightly caramelized (8–10 minutes). Stir in tomato paste and cook 1 minute. Return the beef to the pot.

4. Braise

Pour in the reserved wine marinade until the meat is mostly submerged. Bring to a gentle simmer. Cover and cook on low heat for 3–3½ hours, turning occasionally, until fork-tender.

5. Finish the Sauce

Remove the beef and keep warm. Discard herbs and spices. Blend or strain the sauce until smooth, then simmer uncovered until slightly thickened. Adjust salt if needed.

To Serve

Slice the beef thickly and spoon the Barolo sauce over the top. Serve with:

• Creamy polenta
• Mashed potatoes
• Cooked carrots
• Buttered tagliatelle