Italian Wine-Braised Beef (Brasato al Barolo)
A classic Italian dish featuring beef braised in Barolo wine, served with rich sauce and mashed potatoes.
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- •2 Carrotscut into large cubes
- •2 Celery stalkscut into large cubes
- •1 Yellow onionroughly chopped
- •Juniper berrieslightly crushed
- •Black peppercornslightly crushed
- •1 clove Garlic
- •2 Bay leaves
- •1 Cinnamon stick
- •3 Cloves
- •Beef shoulder cutcollagen-heavy
- •Barolo wineenough to submerge beef
- •Salt
- •Flour(optional)for dusting
- •Clarified butteror high smoke point oil
- •1 spoonful Tomato pastetriple concentrated
- 1
Cut carrots and celery into large cubes. Roughly chop the onion.
5 min
- 2
Crush juniper berries and peppercorns. Add garlic, bay leaves, cinnamon stick, and cloves.
3 min
- 3
Place beef in a container. Add vegetables and pour Barolo wine to submerge. Add aromatics and salt. Marinate overnight.
24h 0m
- 4
Remove beef from marinade, dry thoroughly. Strain liquid and drain vegetables.
10 min
- 5
Dust beef with flour. Sear in a pan with clarified butter.
10 min
- 6
Brown vegetables in the same pan. Deglaze with marinade wine.
10 min
- 7
Transfer everything to a Dutch oven. Add tomato paste. Braise at 140-150°C for 3-4 hours.
4h 0m
- 8
Remove beef and keep covered. Blend sauce and reduce until thick.
10 min
- 9
Slice beef, plate with sauce, and serve with polenta or mashed potatoes.
10 min
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