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Piedmontese Brasato al Barolo (Beef Chuck Slow-Braised in Red Wine)
The crowning achievement of Piedmontese gastronomy: prime beef chuck marinated and slow-braised for hours in full-bodied Barolo wine with aromatic mirepoix and warm spices until fork-tender.
Prep
30 min
Cook
180 min
Total
210 min
Ingredients
servings
6
- Beef chuck roast or top blade roast, tied1200 g
- Full-bodied dry Italian red wine (Barolo or Nebbiolo)750 ml
- Carrots, chopped into chunks2 pc
- Celery stalks, chopped2 stalk
- Large yellow onion, quartered1 pc
- Garlic cloves, crushed3 clove
- Sprig of fresh rosemary1 pc
- Cinnamon stick1 pc
- Whole cloves3 pc
- Extra virgin olive oil40 ml
- Butter for finishing sauce30 g
- Coarse sea salt1 Ā½ tsp
Preparation Steps
1
Tie beef chuck tightly with twine. Marinate in a bowl submerged in Barolo wine with vegetables, garlic, rosemary, cinnamon, and cloves for 8-12 hours in fridge.
480 min timer
2
Pat beef dry. Heat olive oil in a Dutch oven; sear beef deeply for 12-15 mins until mahogany on all sides. Remove, sautƩ strained vegetables 8 mins, return beef, and pour in all wine marinade.
20 min timer
3
Cover tightly and simmer on lowest heat for 3 hours, turning hourly until fork-tender. Rest meat, discard whole spices, blend vegetables and braising liquid with butter until velvety, slice beef, and spoon sauce over.
180 min timer
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Nutrition Facts
per servingCalories
490
Protein
42g
Carbohydrates
8g
Fat
26g
Allergens
CeleryMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
