Brasato al Barolo – Beef braised in Barolo

Which meat is used for the Italian dish Brasato?

Ask your local butcher, but other meats can easily be used. Pay a little more for good quality, it pays off when you make Brasato al Barolo.

Ingredients for Brasato al Barolo – beef braised in Barolo

1.5 kg beef roast – preferably lean, e.g., a sirloin, top round, thick flank or similar
2 onions
2 carrots
1 stalk of celery, finely diced
1 clove of garlic
1 bay leaf
Optionally 2 sprigs of rosemary and/or 3 cloves (can be omitted)
Butter
Oil
Salt and pepper
Barolo (but other affordable Piedmont wines can also be used, preferably Nebbiolo – just remember to drink the same wine with the meal as you used for the dish).

Marinating the meat

Clean the celery leaves, carrots, and onions and cut everything into 2-3 cm cubes. Place the meat, vegetables, herbs, and peeled garlic clove in a large bowl. Then cover everything with red wine and cover the bowl with plastic wrap. Let it all marinate, chilled, for at least 8 hours – preferably 12 hours.

Braising the meat for Brasato

Remove the meat and pat it dry with paper towels. Melt butter and oil in a large pan or pot. While it melts, dredge the meat in flour. Once the butter is melted, sear the meat and let it brown on all sides. A "crust" should form on the surface. Then add the drained vegetables and let them fry for about 10 minutes. Now it's time to pour in the red wine/marinade. Bring to a boil and put a lid on. Now let it all simmer over low heat for 2 hours. Check a couple of times if more liquid needs to be added.

After 2 hours, remove the meat, discard the spices, and blend the vegetables with the sauce.
Now the meat has rested and your Brasato al Barolo is ready to be served with the sauce, a coarse mashed potato, and a glass of the same wine you used for the dish.

Brasato al Barolo – enjoyed with a glass of red wine

Bon appétit