📝 About This Recipe
Hailing from the misty hills of Langhe in Piedmont, Brasato al Barolo is the pinnacle of Italian comfort food, where a noble cut of beef is slow-bathed in Italy’s most prestigious red wine. This dish represents a masterclass in patience, transforming a humble roast into a melt-in-your-mouth masterpiece through a long, aromatic marination and gentle braising. Rich, velvety, and deeply savory, it is the ultimate expression of northern Italian culinary elegance.
🥗 Ingredients
The Meat and Marinade
- 3.5 lbs Beef Chuck Roast or Bottom Round (Cappello del Prete) (tied with kitchen twine to hold its shape)
- 750 ml Barolo Wine (or high-quality Nebbiolo) (one full bottle)
- 2 pieces Carrots (peeled and roughly chopped)
- 1 large Yellow Onion (peeled and roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 3 cloves Garlic (crushed)
Aromatics and Spices
- 1 piece Cinnamon Stick (whole)
- 4 pieces Whole Cloves
- 6-8 pieces Black Peppercorns
- 2 sprigs Fresh Rosemary
- 4 leaves Fresh Sage
- 2 pieces Bay Leaves (dried)
The Braise
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 2 oz Pancetta (finely diced for added depth)
- 1-2 cups Beef Stock (low sodium, as needed)
- to taste Kosher Salt
👨🍳 Instructions
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1
Place the beef in a large, deep glass or ceramic bowl. Add the chopped carrots, onion, celery, garlic, cinnamon, cloves, peppercorns, rosemary, sage, and bay leaves.
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2
Pour the entire bottle of Barolo over the meat and vegetables. Cover with plastic wrap and refrigerate for at least 12 hours, preferably 24, turning the meat once halfway through.
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3
Remove the meat from the marinade and pat it thoroughly dry with paper towels. This is crucial for a good sear. Strain the marinade, reserving the liquid and the vegetables/spices separately.
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4
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Season the beef generously with salt on all sides.
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5
Sear the meat in the pot until a deep, dark brown crust forms on all sides (about 10-15 minutes total). Remove the meat and set aside on a plate.
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6
In the same pot, add the diced pancetta and cook for 2 minutes. Add the reserved vegetables from the marinade and sauté until they are softened and slightly caramelized, about 8-10 minutes.
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7
Return the meat to the pot. Pour in the reserved wine marinade. Bring to a boil for 5 minutes to allow the alcohol to evaporate slightly.
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8
Add enough beef stock so the liquid reaches halfway up the side of the meat. Lower the heat to a very gentle simmer.
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9
Cover the pot with a tight-fitting lid. Cook for about 3 to 3.5 hours, turning the meat every hour, until the beef is fork-tender and yields easily to pressure.
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10
Once cooked, remove the beef to a cutting board and tent with foil to rest. Remove the cinnamon stick and bay leaves from the pot.
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11
Using an immersion blender, blend the vegetables and cooking liquid directly in the pot until a smooth, thick, velvety sauce forms. If too thin, simmer uncovered for 10 minutes to reduce.
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12
Untie the meat and slice into thick medallions. Arrange on a warm platter and ladle the rich Barolo sauce generously over the top.
💡 Chef's Tips
Don't rush the searing process; that deep brown 'fond' on the bottom of the pot provides the color and soul of the final sauce. Always use a wine you would actually drink; while it doesn't have to be an expensive vintage, a poor-quality wine will result in an acidic, flat sauce. If you don't have an immersion blender, you can pass the sauce through a food mill for a more traditional, rustic texture. Let the meat rest for at least 15 minutes before slicing to ensure the juices redistribute, otherwise, the meat may turn out dry. For the most authentic experience, use the 'Cappello del Prete' (top blade) cut, which has a thin line of connective tissue that melts into gelatin during the long cook.
🍽️ Serving Suggestions
Serve alongside a creamy, buttery polenta to soak up every drop of the divine red wine sauce. A side of roasted root vegetables or sautéed spinach with garlic provides a fresh contrast to the richness of the beef. Pair with the same bottle of Barolo used in the cooking to create a perfect flavor harmony. For a classic Piedmontese touch, serve with Tajarin (thin egg noodles) tossed in butter. A garnish of freshly chopped parsley can add a pop of color and brightness to the deep mahogany dish.