New recipes

Brasato al Barolo (Beef braised in red wine) recipe

Brasato al Barolo (Beef braised in red wine) recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Braised beef

A beef joint is marinated overnight in a mixture of Italian Barolo wine, garlic, cloves, rosemary and cinnamon. Delicious!

6 people made this

IngredientsServes: 5

  • 1 (900 or 1kg) boneless chuck steak joint
  • 1 onion, cut into 8 pieces, layers separated
  • 2 large carrots, sliced into chunks
  • 2 celery stalks, sliced into chunks
  • 10 whole black peppercorns
  • 5 cloves
  • 1 clove garlic, crushed
  • 1 cinnamon stick
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 (750ml) bottle Barolo (dry Italian red wine)
  • 3 tablespoons olive oil, or more to taste
  • 1 teaspoon salt

MethodPrep:30min ›Cook:2hr46min ›Extra time:12hr › Ready in:15hr16min

  1. Place beef, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the fridge. Turn beef in marinade to make sure it is completely covered; return to fridge to finish marinating, about 6 hours more.
  2. Transfer beef from marinade to a plate to rest; pat dry thoroughly with kitchen roll. Pour marinade through a sieve and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
  3. Heat olive oil in the stockpot over medium-high heat. Brown beef on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the beef until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
  4. Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until beef joint easily shreds with a fork, about 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
  5. Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.


If you can't find Barolo wine, use a hearty dry red wine.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by SZYQ1

Although our marinade time ended up being only 8-9 hours, this dish came out divine and delicious! Couldn't find Barolo, Barbaresco, or anything from the Piedmont region and used a mid-range Pinot Noir instead. Alternative red wines to choose from for use in this dish if not Pinot Noir could be Cab, Shiraz, name a few. Cooking time was spot on...took about 2.5 hours total when the meat could be easily shredded with a fork. Followed entire recipe as written with no issues. Served along with polenta and side garden salad. Thanks for sharing the recipe and providing a lovely new way for us to make this cut of beef! --Updated review on 4.7.18 to remove recommendation of possibly using a zinfandel in this recipe.-12 Jan 2017

by Paul West

I did not care for this recipe. I made this to spec, looked unappealing, no flavor except cinnamon cloves and wine. Maybe my taste buds just aren’t attuned to this style, I don’t know.-13 Mar 2018


Marc Millon is a polymath. A food writer, a wine importer and a web designer. He patiently steered me into getting my first website up and running 5 years ago and has no less than four himself including the wine side of his activities.

It includes some splendid recipes from his winemaker friends including this fabulous slow cooked stew from the mother of Mario Fontana of Cascina Fontana which he recommends making with good Barolo. Here's how Marc justifies the extravagance!

"I have long maintained that, yes, it really is worthwhile using good - and even great - wine to cook with. The same elements that make a wine great to drink - concentration, complexity, structure - most definitely can come through in the finished dish. And of course, drinking the same wine alongside that dish inevitably results in the best food and wine match you can produce (provided that you start out with good or great wine in the first place).

When our Club Vino group visited Barolo, we had the rare treat to enjoy Mario's mother Elda's classic Brasato al Barolo, beef braised in Barolo. This is something that you usually only sample in a winemaker's home, where the 'vino della casa' just happens to be that king of wines.

Would I open a bottle of Barolo to cook with? Yes, I would, and I have. Given that many keen home cooks go to great effort to source the finest and best ingredients to cook with, there is really no reason why not. And as we know from Mario's meal, the result really is superlative.

Brasato al Barolo

2 kg piece of best topside beef
1 bottle of Barolo
4 carrots, sliced
2 onions, chopped
3 legs of celery, chopped
2 bay leaves
Small bunch of fresh rosemary
1 red pepper, cored and cut into chunks
2 cloves garlic, peeled and chopped
Meat broth
Olive oil
Freshly ground black pepper

Put the meat in a large bowl with half bottle Barolo wine, garlic, bay leaf, rosemary, a splash of good olive oil, and salt and pepper. Allow to marinate overnight. *see note below

Remove the meat, and pat dry with kitchen towel. Season with salt and freshly ground black pepper. Heat olive oil and butter in a large casserole, and brown the meat all over. Add the chopped vegetables and cook until soft. Add the Barolo wine marinade, bring to the boil, then reduce flame to very low, cover and gently braise for around 2 hours. Check from time to time, and add the remaining Barolo wine (less the obligatory glass or two that is the cook's perk), topping up with a little meat broth if necessary.

Once cooked - the meat should be tender, but not falling apart- remove the meat and allow to cool. Defat the cooking liquid, and liquidize to incorporate the vegetables. Reduce to a sauce consistency and adjust seasoning. Meanwhile, cut the beef into thickish slices. Before serving, add the sliced meat into the casserole, cover with wine cooking sauce, and gently reheat. Serve a slice of meat, bathed in the delicious Barolo sauce.

Brasato al Barolo should be accompanied by carrots cooked in butter, mashed potato, or polenta.

Wine suggestion: what else but Barolo? Nothing else will do.

* My friend Nello's trick, when cooking Brasato al Barolo, was to insert a long carving knife all the way through the middle of the joint of beef. Into this slot, he'd push a carrot or two and possibly a leg of celery. The vegetables not only flavour the meat from inside, but the slot also allows the wine marinade to penetrate more fully. When you serve the beef, the vegetables are in the middle of each slice.

If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.

Beef Braised in Red Wine – Brasato al Barolo

Fall has definitely arrived and I feel the compulsion to begin to cook in ways that just seem to be expected with the brisk weather. Conjuring up images of the rolling hills of Piemonte covered with vines, in particular Langhe home to noble wine, Barolo a full bodied Piemontese wine produced from the Nebbiolo grape. Brasato al Barolo or Beef Braised in Red Wine is a classic Piemontese dish prominently featuring Barolo a contradiction in a way as Barolo can be a rather expensive wine, yet it is the basis for a dish which features less expensive cut of meat, often chuck.

Beef Braised in Red Wine or Brasato al Barolo involves nothing more than a pot roast or brisket style preparation. Historically, a less expensive cut of meat is marinated, browned and slowly cooked as to tenderize and flavor the meat. Marinating the chuck roast in Barolo and aromatics is the essential step for any recipe featuring this classic dish.

Isn’t it interesting how meat once considered economy cuts are now desirable which naturally translates to expensive? Chuck roast is still on the less expensive side, but I decided to use a grass-fed roast, which still had wonderful marbling but no gargantuan fatty deposits. I guess that a vegetarian diet does pay off, even for our bovine friends.

Speaking of cost, if you are feeling a bit pinched budget wise use a less expensive wine from Piemonte featuring the Nebbiolo grape – a Nebbiolo d’Alba for example. Otherwise, a Dolcetto or Barbera could be a respectable substitute for a Barolo in this case.

Some time back the extended La Bella Sorella family was able to travel together to Italy (can you hear the Italian theme music?). It was time for the obligatory roots trip along with a bit of bonding with our Italian cousins the two family units had never before been together in one location. Mia Cugina, who makes her winter home in Piemonte, hosted a wonderful dinner at her summer home in the idyllic hamlet of Davoli on the eastern coast of Calabria. She often uses a bicycle for local shopping while there and the day prior to our dinner did so to personally select a piece of beef for the brasato that would be served as a secondi, doesn’t that sound quintessentially Italian?

Looking back at the time together, it was one of those rare special days as if we were making up for years of holidays, parties, joys and sorrows never able to shared. The day was full of love, laughter, and food. After multiple tramezzino, a substantial pasta course, and endless wine – the secondi was served. Everyone was rightfully taken with the tender slices of beef bathed in an aromatic Barolo sauce, the same beef that Mia Cugina had made a special effort to personally select in bici (by bicycle). In making every effort to show her gratitude Mia Sorella, bound by her rather basic Italian skills was able to ask if this was an old family recipe, perhaps handed down from our Nonna my cousin let out a laugh as only she is able to do and responded – Internet. So you see, family tradition sometimes needs a little nudge from our online friends.

You need to start the preparations a few days before you are ready to serve, this is not only necessary but makes life so much easier (by the way this is exactly the same process I use when preparing a brisket). Day 1 – marinate Day 2 – brown & refrigerate Day 3 – remove the fat, slice the chilled beef, & emulsify the braising liquid. At this point, the entire pot can be placed in the freezer to be used in the future. Braised Beef in Red Wine could not be more straightforward than that.

A fall chill is a reminder that it is time for the comfort of a dish like Beef Braised in Red Wine or Brasato al Barolo with some creamy polenta, roasted carrots and of course, a bottle of your favorite Barolo.

Look forward to more recipes each week by subscribing to La Bella Sorella.

Brasato al Barolo (Beef Braised in Red Wine)

Pre-pandemic my husband randomly chose a region of Italy. Most of our meals for the month were traditional foods of that region.

In response to the pandemic, I reduced my marketing, with rare exception, to one supermarket trip once a week. Obtaining the ingredients to create very specific regional Italian cuisine became difficult with such a shopping regimen. Meal planning, though still Italian, reverted to dishes for which I could obtain the necessary ingredients at the supermarket supplemented by deliveries from Amazon.

Home-cured pancetta diced and ready to be cooked. Good quality pancetta can be purchased. Be sure to have it sliced thickly.

Amazon is my source for Italian flour, several types of which I use for making pasta, bread, pizza and cake. Carnaroli rice can be difficult to obtain under the best of circumstances but is available on Amazon. Some of the ingredients for gelato are impossible to find in retail shops making Amazon the go-to source.

Other items, like specific types of cheeses or cured meats or olives, can only reasonably come from local retail markets. The same is true for produce and an array of other ingredients. One marketing trip a week to a general supermarket made it impossible to gather many of the required ingredients so the one-region-a-month-cooking-and-eating regimen fell victim to the pandemic, at least temporarily.

Follow us on your social media platform of choice

I made food from Piemonte (Piedmont) while our region-a-month plan was still active. Piemonte has cows, so beef and dairy figure prominently in the cuisine. Piemonte is also home to Barolo, among other wonderful wines.

Piemontese food does not shy away from calories or flavor!

This dish makes use of two of the stars of Piemontese cuisine, beef and wine. The most traditional recipes call for a whole filet. The wine is traditionally Barolo.

Fresh bay leaves have tremendously more aroma than dried ones.

There was a time when Barolo was affordable. It is no longer a budget-friendly wine and certainly not one that I would use to braise beef in, even if it’s filet. If you’re interested in how Barolo became so well-known, watch the movie Barolo Boys.

It’s rare to find a modern recipe that simply specifies Barolo as the red wine. Even when the traditional name of the dish, Brasato al Barolo, is used, the wine is rarely Barolo. Calling this Brasato al Vino would be more accurate but that name doesn’t really convey the historic context of the dish.

Join our mailing list and you’ll never miss a recipe again!

I’ve made this with filet that I dutifully larded with my home-cured pancetta. While the taste was good, the texture of filet after braising was not good, even with the larding.

After that first attempt, I decided to use a cut more commonly used for long, slow, moist cooking even if it was not as high-brow as filet. Once I made that decision, I started doing recipe research that stretched beyond my several very traditional multi-volume sets of Italian regional cuisine published in Italy in Italian. I discovered that other (iconoclastic English-speaing) cooks had made the same shift to “lesser” cuts of meat.

I particularly like brisket that’s been braised though a nicely marbled chuck roast would work too.

Fresh sage leaves are better than dried when it comes to flavor.

The dish was a hit when made with brisket. Truth be told, the family didn’t care to ever have it again when I made it with filet. With the textural change from the brisket it’s become part of our standard menu rotation.

This is a perfect dish for winter. It’s great for entertaining as it is actually better if made the day before and reheated just before serving.

Oh, and if you actually make it with Barolo, please invite me to dinner!

Beef Brasato – Italian-Style Braised Beef a la Carrabba’s

Melt butter in a saute pan. Add onions, carrots and celery cook until softened.

Add garlic and lemon zest to pan saute 1 minute. Remove pan from heat. Spread vegetable mixture in the bottom of a deep roasting pan.

Heat vegetable oil in a heavy pan over medium-high heat.

Salt and pepper both sides of each short rib. Flour both sides. Immediately place in the oil brown on both sides, about 3 to 4 minutes. Place browned short ribs on top of the vegetables.

Drain most of the fat from the pan used to brown the short ribs. Deglaze the pan with red wine (scraping any browned bits while stirring) boil briskly for 2 minutes. Add chicken stock, tomatoes, herbs, salt and pepper bring to a simmer. Pour mixture over the ribs.

Cover pan with foil. Place in the oven and bake about 3 hours. Save the pan sauce for gravy.

Carrabba’s served it over creamy risotto, I have served it over orzo pasta.

Got Leftovers?

While I always serve this straight away, note that this is one of those dishes that tastes even better the next day after the meat has had time to sit in its robust broth.

To reheat any leftovers, slice the meat against the grain and add enough leftover sauce to a skillet to cover the meat. Heat low and slow until heated through.

Another leftover option is to pull the roast apart (use two forks to shred) and add it to pasta and sauce the next day. I like to mix the leftover brasato broth in with a little tomato paste along with crushed whole tomatoes. Perfection.

Also, if you want to roll-up your sleeves, you can shred the leftover brasato and mix it in with a little of the remaining broth, and then stuff it inside of homemade ravioli.

I’d love to hear from you!

Leave me a comment below, I’d love to know what you think! You can also follow me on Instagram and share your creation with me if you make this! Don’t forget to tag me @chasingtheseasons so I can be sure to see it!

Snag a copy of my cookbook here!

Brasato al Barolo (Braised Chuck Roast in Red Wine)

This recipe was shared with us by Soquel Vineyards in the Santa Cruz Mountains. The recipe pairs beautifully with their 2016 Partner's Reserve, Ben Lomond Coast Grade Vineyard Pinot Noir, or with any fine Pinot Noir.


  • 1 (3-4 lb) beef chuck roast
  • 1 onion, cut into pieces
  • 2 large carrots, cut into 1-inch pieces
  • 2 ribs celery, cut into 1-inch pieces
  • 5 whole black peppercorns
  • 1 clove garlic
  • 5 whole cloves
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 (750 milliliter) bottle Barolo (dry Italian) red wine or if you can't find Barolo wine, use a hearty dry red wine.
  • 3 Tbsp olive oil, or more to taste
  • 1 tsp salt


1. Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate overnight in the refrigerator.
2. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
3. Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot cook with the chuck roast until fragrant, about 8 minutes.
4. Pour reserved wine back into stockpot add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter cover with foil to keep warm.
5. Return cooking liquid to a boil over medium-high heat simmer until reduced to sauce consistency, 20 to 30 minutes. Discard rosemary, and bay leaves. Season with salt puree mixture with a handheld immersion blender until smooth. Slice roast about 1/4" thick. Pour sauce over meat to serve.

We love to receive feedback from our wine club members! If you make this recipe, please let us know what you think and snap a photo to share with other wine club members.

Recommended Wine Pairings

Need a wine pairing suggestion for this recipe? Please call our wine club at 1-800-777-4443 to speak with our club's Personal Wine Consultants. You may also visit our wine club's wine store for a full list of available wines recently featured in our wine club.

Brasato al Barolo (Beef Braised in Wine)

Yield: Serves 6


1 Tbsp olive oil
1 (3-pound) boneless beef chuck roast, patted dry
Salt and freshly ground black pepper
3 ounces pancetta, diced
1 yellow onion, diced
4 medium carrots, diced
4 celery stalks, diced
5 cloves garlic, minced
1 1/2 bottles (4 1/2 cups) Barolo, or other dry red wine
2 cups chicken stock
2 sprigs rosemary
2 bay leaves
1 cinnamon stick
2 Tbsp cornstarch
1/4 cup chopped fresh parsley, for garnish


Heat the oven to 325 degrees.

In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the beef with salt and pepper. Add the beef to the pot and cook, turning every 2-3 minutes, to brown on all sides. Remove from the pan. To the fat in the pan, add the pancetta and cook until browned, about 3 minutes. Add the onions, carrots, celery and a pinch of salt cook until caramelized, about 15 minutes. Add the garlic and cook until fragrant, about 30 seconds. Return the beef to the pan and add the wine, 2 cups of the stock, rosemary, bay leaves and cinnamon stick. Bring the liquid to a simmer over medium-high heat, then cover tightly and transfer the pot to oven.

Cook, turning the roast every 30 minutes, until fully tender and a meat is starting to fall apart when poked with a fork (3 1/2-4 hours). Remove the meat from the pan and tent with foil to keep warm.

Remove the rosemary, bay leaves, and cinnamon stick, and place the pot over high heat. Cook about 10 minutes. Ladle about 1/2 cup of the hot sauce into a small bowl. Whisk the cornstarch into the hot sauce then add slurry back into the sauce in the pan. Cook another 10 minutes until the sauce has thickened a bit. Adjust the seasoning to taste and turn the heat off.

Place meat onto a platter. If it has not completely fallen apart, thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve.


Cherry tomatoes in organic sauce

× Shop now

Taralli with Primitivo wine

× Shop now

“Celline” black olives in brine

× Shop now

Artichoke cream with lemon in EVO

× Shop now

Dried red onions in cooked grape must

× Shop now

Capers from Salento in sea salt 75gr

× Shop now

Flat plate glazed in terracotta 24cm with rooster

× Shop now

Enameled dinner plate in Terracotta with Rooster 19cm

× Shop now

A recipe for braised beef with red wine and rum

Some pandemic days are harder than others. Today is one of those days. It feels like I have been home forever and that time itself may well have stopped. Are we underwater? I can’t hear anything outside. It’s so still.

I’m also no longer going to work at the office as numbers continue to rise in Italy and they will soon start drive-by COVID-19 testing at our offices instead.

But the sun was out today and we live in a yellow pandemic zone in Italy which means that while we have a curfew and must wear masks and dine at strange hours, we can still breathe and get in the car and go to the grocery store. Still here but still good.

The eating is still good too. I made Brasato al Barolo over the weekend or rather Brasato al ‘cheap grocery store red wine blend from northern Italy’. Brasato means braised in Italian and Brasato al Barolo is basically beef cooked in Barolo red wine, sort of an Italian Beef Bourguignon.

I bought a fancy Barbera wine the other day (more on that in another post) that deserved a proper northern Italian dish and as something seemed twisted about drinking a Barbera and cooking with a Barolo, we mixed it up and went with a Langhe red blend for the cooking instead of a Barolo.

I adapted a recipe from a cookbook I bought in the city of Alba a few years ago, “Nonna Genia by Luciano De Giacomi and Beppe Lodi” which included rum!

The rum surprised me until my brother mentioned he was cooking Beef Bourguignon in Vermont on the very same night and I realized that it is similar to adding cognac to the French version. Rum also shows up in Italian cooking, especially in desserts, as is the case with rum babà, the rum-soaked dessert often associated with Naples.

Seasoned with rosemary, cloves, and cinnamon, the beef smelled like Christmas and mulled wine as it simmered and bubbled away on the stovetop, for almost five hours! It took me almost five hours to make the recipe below. It was delicious but maybe it’s best enjoyed in a restaurant when we return to the post-pandemic world.

I served it with roast potatoes and sautéed swiss chard. The wine pairing worked well, although the wine was a bit of a beast clocking in at 16% alcohol. Which just meant that after five hours of cooking, I passed out cold on the couch.

Watch the video: Two Greedy Italians - Braised beef in red wine, Brasato di Manzo in Vino rosso HD (January 2022).