Brasato al barolo and the meats of piedmonte

Brasato al Barolo

This typical slow cooked beef dish from the Piedmont region is generally made with a breast of beef or chuck roast.  I've made it with shoulder and even brisket (just remember, the more lean the mea, the longer it needs to cook).  It is cooked low and slow in a bath of Barolo...what could possibly be better than that?

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 1 hour 45 minutes
Servings 6
Author Suzie Durigon


  • 1 kg beef chuck/pot roast breast of beef
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic, smashed
  • 1/2 stick cinnamon
  • 3 bay leaves
  • 3 cloves
  • 1 sprig rosemary
  • 1 carrot, diced
  • 1 celery, diced
  • 1 small onion, diced
  • 1 tbsp butter
  • 2 tbsp olive oil
  • stock or water optional


  1. Put beef, salt, pepper, garlic, cinnamon, bay leaves, rosemary and wine in a large ziplock bag; place in the fridge for 8-24 hours.

  2. When you are ready to cook, place the oil and butter in a heavy pan (like a dutch oven) and heat over medium heat; take the meat out of the bag and sear in the oil/butter until browned on all sides.

  3. Remove meat to a side dish and then add the carrots, celery and onions and cook for 5 minutes or until soft; add back the meat and pour over the reserved marinade.

  4. Bring pot to a boil and cook on high for about 5 minutes; then cover askew and cook on low for about 1 1/2-2 hours (if you find the liquid is evaporating quickly, add more water or stock); keep cooking until the meat is tender, which might take 1 1/2 to 2 1/2 hours

  5. Once the meat is fork tender, remove the meat from the pot and place it on a platter; remove the bay leaves, cinnamon stick and cloves and puree the veg with a hand blender (you can also use a real blender or just use a potato masher for a chunkier gravy); pour over meat

  6. Serve with polenta, potato puree or fresh bread and some greens.