Brasato al Barolo

Name: Brasato al Barolo
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.2kg beef chuck or shoulder, in one piece; 1 bottle Barolo or other full-bodied red wine; 1 onion, 1 carrot and 1 celery stick, chopped; Bay leaves, rosemary, cloves, cinnamon and juniper; Butter and olive oil; Polenta or mashed potatoes, to serve

Brasato al Barolo/brah-ZAH-toh ahl bah-ROH-loh/

Also known as: Beef Braised in Barolo, Piedmontese Braised Beef, Stracotto al Barolo

About this dish

A whole piece of beef marinated and slowly braised in Barolo wine with vegetables and spices, served sliced with its sauce.

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Ingredients

🥩1.2kg beef chuck or shoulder, in one piece

🍷1 bottle Barolo or other full-bodied red wine

🧅1 onion, 1 carrot and 1 celery stick, chopped

🌿Bay leaves, rosemary, cloves, cinnamon and juniper

🧈Butter and olive oil

🌽Polenta or mashed potatoes, to serve

Method

Serves 2

Marinate the beef with the vegetables, herbs, spices and wine overnight.

Drain, keeping the marinade, then brown the beef well in butter and oil.

Add the vegetables and marinade and bring to a simmer.

Cover and cook very gently for 3 hours, turning the meat now and then.

Blend or sieve the sauce, slice the beef and serve with the sauce and polenta.

✓ What Makes it Authentic

Brasato al Barolo is a festive dish of Piedmont, usually served with polenta or mashed potatoes in autumn and winter.

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