Brasato al Barolo (Authentic Barolo Braised Beef from Piedmont)

Brasato al Barolo simply means beef braised in Barolo wine. It’s one of the most beloved dishes of the Piedmont region—where the patience of slow cooking transforms humble ingredients into pure elegance. This traditional Brasato al Barolo—also known as Barolo Braised Beef—is a slow-cooked Piedmontese pot roast simmered in rich red wine, aromatic herbs, and vegetables. Tender, deep-flavored, and perfect for winter gatherings, it brings the essence of Northern Italy straight to your table.

While every Northern family has its own version, one thing remains the same: a hearty roast gently simmers for hours in full-bodied red wine until the wine sauce reduces to a rich essence, and the meat becomes fork-tender.

This dish is great for the colder months or for those days in which temperature are still low and the rain makes you feel colder and a bit lazy. It is now the time to get cozy around the kitchen and enjoy cooking this authentic Italian recipe. The intense flavor of the wine, the herbs and spices will permeate the entire apartment, preluding to a flavorful meal that for me holds a lot of memories.

I have to confess that this recipe is part of that Piedomentese recipe repertoire I inherited from my dad. He learned it from his mom, nonna Giuliana. Often she was cooking this dish for the Sunday meal. The entire family of 4 children, wives and grandchildren was gathering around the table to enjoy this meal. I am glad I had this recipe and today I can share it with you.

WHY THIS RECIPE STANDS OUT

• It’s a rich, comforting dish that captures the velvety texture of the sauce and the deep aroma of wine and spices absorbed by the meat.
• The recipe is worth the patience—from carefully browning the roast to slicing it under a glossy, wine-rich reduction.
• It tastes even better the next day, after the flavors have melded together beautifully.

BRASATO AL BAROLO: NOTES ON INGREDIENTS & SUBSTITUTIONS

Beef: I chose a 3 pounds cut of beef chuck. You can sub it with a brisket. You need a good marbled piece of meat, fat ensures tenderness during slow cooking, keeping the meat juicy and flavorful. The meat needs to slowly simmer it for 2.5 – 3 hours for a tender result that won’t fall apart, but can easily be sliced.

Barolo wine: The soul of this dish. Barolo’s tannins and bold character create a luxurious sauce. For this dish, the quality and type of red wine is crucial.  To achieve a full-flavored sauce, you need a big, bold wine.  I used 1 full bottle of Barolo, one of the most emblematic and bold Italian wine from the Piedmont region. Budget tip: Substitute with Barbera, Nebbiolo, or Valpolicella—still rich enough to honor the tradition, but slightly cheaper than a bottle of Barolo.

Carrots, Onions, Celery: you will need the holy trinity that makes the aromatic foundation of any Italian soffritto. I used a good amount as once blended gives more body and richness to the sauce. Blending them later gives body and sweetness to the sauce. If you want a sauce that is more liquid simply halve the qty in the recipe.

Garlic: Roasted gently at the start for a deeper flavor base.

Spices: cloves will add the winter deep notes and will marry with the wine.

Bay leaf: essential to add some herbaceous flavor along with thee thyme and rosemary. You will remove them after the slow cooking.

Salt, Pepper: to rub the meat. I prefer to use freshly ground as it seasons the meat better.

Flour: I rolled the meat in flour 00 before pan fry it. In this way the meat will retain the juices and will achieve a better slow cooking. You could also use all-purpose flour.

HOW TO MAKE BRASATO AL BAROLO: VISUAL 101 GUIDE

• Prep the Vegetables – Dice onions, carrots, and celery. Set aside.
• Season & Flour the Meat – Rub beef with kosher salt and black pepper. Dredge lightly in flour and shake off excess.

• Sear the Roast – In a Dutch oven, warm olive oil and garlic over medium heat. Brown the roast on all sides (2–3 minutes each) until a crust forms. Remove and set aside.

• Build the Base – In the same pot, add diced vegetables. Cook until softened and fragrant.
• Simmer in Wine – Return the roast, add herbs and spices, then pour in the Barolo until the meat is submerged. Cover and cook on low heat for 2½–3 hours, or until fork-tender.

• Finish the Sauce – Remove herbs and cloves. Blend the sauce until smooth, then return to the pot and whisk in cold butter.

• Serve – Slice the meat and ladle the sauce over. Best enjoyed with creamy polenta or mashed potatoes.

COOKING TIPS FOR BEST BRASATO AL BAROLO

• Marinate Overnight: Let the meat soak in wine and herbs for extra depth.
• Low and Slow: Keep the simmer gentle—boiling will toughen the meat.
• Choose Your Wine Wisely: Full-bodied reds like Barolo or Barbera enhance the sauce’s complexity.
• Make Ahead: The flavor intensifies when rested overnight.

FAQ

What is the best cut of beef for Brasato al Barolo?

A well-marbled cut like chuck, brisket, or short rib holds up to long braising and delivers tender, flavorful results.

Can I make Brasato without Barolo wine?

Yes—use Nebbiolo or Barbera for excellent results. Avoid cooking wines or blends that are too acidic.

Why is my brasato tough?

It likely cooked at too high a heat. Maintain a gentle simmer for a slow breakdown of connective tissue.

Brasato al Barolo

Brasato al Barolois a traditional Piedmontese beef pot roast slowly braised in Barolo wine, herbs, and vegetables until melt-in-your-mouthtender. The full-bodied sauce, rich with wine andaromatics, turns this rustic dish into an elegant Italian classic. This recipe has been passed down by generations in my family and is the true essence of an Italian meal.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 45 minutes mins

Cook Time: 2 hours hrs 30 minutes mins

Total Time: 3 hours hrs 15 minutes mins

Course: Main Course, Meat

Cuisine: Italian

Keyword: Barolo, Beef recipe, Brasato, Brasato al Barolo, Piedmont Recipe, Slow cooking

Difficulty: Moderate

Servings: 6

Calories: 666.3kcal

Equipment

• 1 dutch oven
• 1 tongs
• 1 wooden spoon
• 1 Blender
• 1 Carving Knife sharp

Ingredients

• 3 pound beef chuck
• ⅓ cup olive oil extra virgin
• 1 cup onion chopped
• 1 cup celery chopped
• 4 cloves garlic cloves
• 750 ml red wine Barolo
• 3 units cloves
• 1 sprig thyme
• 1 spring rosemary
• 3 tsp salt
• 1 tbsp pepper black, ground
• 4 tbsp butter
• ½ cup flour all purpose

Instructions

• Star by dicing the onion, carrots and celery and set aside.
• Season very well the chuck roast on all sides with 2 1/2 tablespoons of kosher salt and 2 teaspoons of freshly ground black pepper. Use about 1/2 cup of all-purpose flour or 00 Italian flour  to dredge the chuck and shake off the excess. Discard the flour.
• Now add some olive oil to a Dutch oven pot and add 4 garlic cloves. Place it on the stove over medium heat and when the oil shimmers add the chuck roast and rpast on all sides, 2-3 minutes by each side, until a nice crust will form.
•  Remove the chuck and set it aside. In the same pot, add the vegetables such as carrots, onion, celery that you previously dices and let them sweat and reduce a bit until the become soft and translucent. At this point return the meat to the pot, add cloves, rosemary, thyme and bay leaves and add a full bottle of Barolo ensuring it covers the entire piece of meat.
• Let it simmer on low for 2-2.5 hours until you can easily pierce it with a fork.
• Switch off the stive and let the meat rest until ready to be cut.
• Before cutting remove the cloves, herbs and bay leaves. Place the sauce in blender and blend it until smooth. Return it to the pot, add some cold butter to add a more glossy-velvety finishing to the sauce.
• Cut the chuck and serve it over polenta with a generous amount of sauce on top.

Nutrition

Calories: 666.3kcal | Carbohydrates: 19.5g | Protein: 51.6g | Fat: 31.5g | Sodium: 1394.6mg | Potassium: 1129mg | Fiber: 1.3g | Sugar: 2.2g | Vitamin A: 331.5IU | Vitamin C: 3.5mg | Calcium: 66mg | Iron: 7mg

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!

WHAT TO SERVE WITH BRASATO AL BAROLO 

Brasato al Barolo pairs well with polenta, whipped potatoes and a side of greens such as chard or spinach. It is  a very satisfying meal, so I recommend as appetizers some bruschettas with Goat Cheese and Grapes for a tasty nut light start.

For dessert I recommend a Bonet, a classic Piedmont chocolate pudding or a classic tiramisu.

HOW TO STORE BAROLO BRAISED BEEF

• Store leftovers in an airtight container for up to 3 days in the fridge or 8 weeks in the freezer.
• Reheat gently at 275°F (135°C) in a covered pot with a spoonful of sauce to prevent drying.
• Use leftover meat as filling for Agnolotti del Plin or toss the sauce with pasta.

WHICH WINE TO PAIR WITH BRASATO AL BAROLO

• This recipe calls for Barolo, a full bodied red wine made entirely with Nebbiolo grapes Its high tannins and acidity that cut through the richness of a Brasato al Barolo.
• Barolo wines are known for their complex flavors, including red fruits (floral and herbal notes (rose, violet, eucalyptus), and as they age, tertiary notes of earth, leather and sometimes truffle. It is usually produced in limited quantities, and has long aging requirements, that added to labor-intensive nature of growing Nebbiolo, make it one of the most expensive Italian  red wine.
• I suggest to let your Barolo decant for at least 2 hours in a decanter before drinking it. It will need to breath and aerate for you to enjoy in its full bodyness
• If you happen to visit the area, I recommed to buy a bottle from these 2 winery: Barolo from Monfaletto-Cordero di Montezemolo, or from Cantina Manzoni. These 2 labels are very close to my hear as Robert and I boughtthem during our trip to Piedmont.

MORE DELICIOUS RECIPES FOR YOU

Homemade Pappardelle with Italian Ragu: the best sauce for this wide, silky noodles. It will be a comforting, hearty meal ideal for a cozy night, or a Sunday family lunch in Italian style.

Agnolotti Del Plin: Agnolotti del Plin are fresh pasta filled with leftover roasted meat (veal, pork and rabbit). Plin is the name from the local dialect and means to pinch the side of the agnolotti to seal its contents. This dish is a family recipe, I learned from my dad.

My mom rabbit stew with Polenta: A classic regional dish from Veneto, and one of my mom specialty.

Chicken Cacciatore: is a classic Italian dish with a hearty sauce that is comforting and succulent. The rich sauce that as you cook, will fill your kitchen with the cozy smell of fresh herbs, garlic and tomato. The result is a luscious and nourishing meal.

Polpette al Sugo: A meal that tastes home. In Italian, meatballs refers to polpette and sometimes we refer to polpettine, small meatballs when they are 2 inches in diameter or less. Usually, they are cooked in a rich tomato sauce and served over creamy polenta.

✨Please let me know in the comments how you like this Brasato al Barolo recipe, and if you make it please leave a star rating! I would really love to hear from you!✨

This Brasato al Barolo recipe contains affiliate links for products we love. Italian Kitchen Confessions earns a small commission on these links that helps this blog to grow. 

Please follow us: