Brasato al Barolo
A classic Piedmontese braised beef slow-cooked in rich red wine with aromatic herbs and sweet root vegetables until meltingly tender.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Dutch oven or heavy casserole pot
- •immersion blender
- •large bowl
- •tongs
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 34 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 46 g
- calories
- 580 kcal
Instructions
- 1
Place the beef, chopped vegetables, herbs, spices, and red wine into a large bowl.
- 2
Cover and marinate in the refrigerator for at least eight hours, preferably overnight.
- 3
Remove the beef from the marinade and pat it thoroughly dry with kitchen paper.
- 4
Strain the marinade, reserving the liquid and aromatic vegetables in separate bowls.
- 5
Melt the butter with olive oil in a heavy casserole pot over medium-high heat.
- 6
Sear the beef for ten minutes, turning until deeply browned on all sides, then remove.
- 7
Add the drained vegetables and whole spices to the pot and fry until lightly softened.
- 8
Return the beef to the pot and pour in all of the reserved wine marinade.
- 9
Season with salt, cover tightly, and simmer over low heat for three hours until tender.
- 10
Transfer the beef to a board to rest for ten minutes before slicing.
- 11
Discard the cinnamon, bay, and rosemary stalk, then blend the vegetables into a smooth sauce.
- 12
Spoon the hot, velvety wine sauce generously over the carved beef slices.
Chef's tips
Resting the beef before slicing prevents the meat from shredding. If the sauce feels thin after blending the vegetables, simmer it uncovered for five minutes to reduce and concentrate its rich flavour. A good quality Barbera d'Alba or Langhe Nebbiolo makes a superb, economical alternative to Barolo.
Ingredient substitutions
- Barolo red wine → Langhe Nebbiolo or Barbera d'Alba
- beef feather blade → beef chuck roast or topside
Storage
Keep leftover sliced beef submerged in its sauce in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered saucepan over low heat, adding a splash of water or broth if the sauce has thickened.
Common mistakes to avoid
- •Failing to dry the beef before searing, which steams the meat instead of creating a deep brown crust.
- •Simmering at a fierce boil, which toughens the beef fibres instead of gently tenderising them.
- •Leaving the woody herbs and cinnamon stick in the pot when blending the sauce.
Serving suggestions
Cooked Brasato al Barolo?
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