Classic Brasato al Barolo Recipe

2021-08-01

By Nonno Francesco

Italian Cuisine

Main Course

Brasato al Barolo recipe is a classic Italian dish from the Piedmont region in Northwest Italy, featuring beef slow-cooked in rich Barolo wine, which gives it a distinctive flavor and richness. 

Brasato al Barolo a Piedmontese Delicatessen

The Piedmontese recipe is traditionally prepared with aromatic ingredients such as onions, rosemary, celery, carrots, and garlic, and often served with polenta or potatoes. 

Recipe Etymology

Brasato is a term that comes from the Italian word "brasa", meaning live coals or embers. It refers to a cooking technique where meat is first seared to perfection and then slowly braised in a flavorful liquid until it becomes tender and delicious. 

Wine Pairing

 Piedmont is renowned for its rich cuisine and fine wines, including Barolo, which is often called "the king of wines". It pairs well with the same wine used to prepare Brasato al Barolo! A red wine with high tannins and acidity.

Authentic Ingredietns in Piedmontese cuisine

Bordering with France and Switzerland the countryside scenery is surrounded by the Alps  including the vineyards that produce the Barolo wine. Another highlight of the region are its truffles, hazelnuts and cheese. 

Impress your guests with this hearty recipe perfect for a special occasion!

Pitfalls on Brasato al Barolo

Choose the right cut of meat: Brasato al Barolo is traditionally made with beef chuck roast. This cut of meat has enough fat and collagen to withstand the long cooking time required for braising, our article on braising is a must-read Comprehensive tips for Poaching, Stewing, and Braising Ingredients.

 Sear the meat properly: Before braising, sear the beef on all sides in a hot pan with olive oil. This creates a nice brown crust and helps seal in the juices, dive into our article Adding Flavor and Texture to ingredients with Searing.

 Use the right wine: Barolo wine is the traditional wine used for Brasato al Barolo. It has a rich, earthy flavor that complements the beef and other ingredients. Don’t skimp on the wine or you’ll compromise the flavor of the dish.

 Cook the meat slowly: Brasato al Barolo is cooked slowly over low heat until the beef is tender and falls apart easily. This can take 2-3 hours or even longer.

 Monitor the liquid level: While braising, make sure there is enough liquid in the pot to keep the beef from drying out. If necessary, add more beef stock or water.

 Add the right aromatics: Brasato al Barolo is traditionally made with a mix of onions, carrots, celery, and garlic. These ingredients add flavor to the dish and complement the beef.

 Let it rest: After the beef is done braising, let it rest for 10-15 minutes before slicing. This allows the meat to reabsorb the juices and stay moist and tender.

 Prep ahead of time: Brasato al Barolo is a dish that gets better with time. You can make it a day ahead and reheat it just before serving. This allows the flavors to meld together and creates a more flavorful and tender dish.

Ingredients

• 2.5 pounds beef chuck roast

• 1 bottle Barolo wine

• 1 cup beef broth

• 1 onion, chopped

• 2 carrots, chopped

• 2 ribs celery, chopped

• 3 cloves garlic, minced

• 3 sprigs fresh thyme

• 3 sprigs fresh rosemary

• 2 bay leaves

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F.

2. In a large Dutch oven or oven safe pot, heat the olive oil over medium-high heat.

3. Season the beef with salt and pepper and sear it on all sides until browned. Remove beef and set aside.

4. Add the onions, carrots, celery, and garlic to the pot and cook until softened for about 5-7 minutes.

5. Pour in the Barolo wine, beef broth, fresh thyme, rosemary, and bay leaves. Stir to combine.

6. Return the beef to the pot and bring to a simmer.

7. Cover with a tight fitting lid and place in the oven.

8. Cook for about 3-4 hours or until the beef is tender and falls apart with a fork.

9. Remove the beef from the pot and let it rest on a cutting board for about 10 minutes before slicing.

10. Strain the remaining liquid and vegetables through a fine mesh sieve and discard solids.

11. Serve the beef with the strained sauce and vegetables.

Preparation Time 30 min

Cook Time 4 hours

Total time 4 hours 30 min

Nutrition Facts

Calories: 425

Fat: 25 g

Saturated Fat: 8 g

Carbohydrates: 7 g

Fiber: 1 g

Sugar: 4 g

Protein: 37 g

Variations and flavors of Brasato al Barolo

Piedmont, they may use some Barolo wine, some beef stock, and some pancetta for a rich and flavorful taste. This variation is commonly known as "Brasato al Barolo."

Tuscany, they may use some Chianti wine, some tomato sauce, and some rosemary for a rustic and aromatic taste. This variation is commonly known as "Brasato al Chianti."

Emilia-Romagna, they may use some Lambrusco wine, some beef stock, and some carrots for a sweet and savory taste. This variation is commonly known as "Brasato alla Modenese."

Campania, they may use some Aglianico wine, some tomato sauce, and some green olives for a tangy and piquant taste. This variation is commonly known as "Brasato all'Aglianico."

Lombardy, they may use some Nebbiolo wine, some beef stock, and some juniper berries for a delicate and fragrant taste. This variation is commonly known as "Brasato alla Lombarda."

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