QiMeal
Brasato al Barolo
Brasato al Barolo · ready in 16 h 33 min · 4 servings · 835 kcal per serving · medium · 11 ingredients
Piedmont classic where beef chuck slowly drinks noble Barolo, turning silky, dark, and aromatic with vegetables and warm spice.
- Prep
- 12 h 45 min
- Cook
- 3 h 48 min
- Total
- 16 h 33 min
- Serves
- 4
- kcal
- 835
- Difficulty
- medium
Ingredients · 4 servings
- 1200 gBeef chuck, whole piece
- 750 mlBarolo wine
- 150 gOnion, roughly chopped
- 120 gCarrot, roughly chopped
- 100 gCelery, roughly chopped
- 1 gClove, whole
- 2 gCinnamon, stick
- 10 gSalt, divided
- 2 gBlack pepper, freshly ground
- 30 gOlive oil
- 20 gButter
Equipment
refrigerator, stovetop, cutting board, chef knife, large bowl, cover, tongs, fine strainer, heavy pot, paper towel, bowl, wooden spoon
Instructions
- Mise en place
Gather the beef, wine, vegetables, spices, salt, pepper, oil, butter, a board, knife, bowl, tongs, strainer, and heavy pot. · 10 min
What to look for: All ingredients are measured and the work area is clear.
- Cut aromatics
Cut the onion, carrot, and celery into rough pieces, then pat the beef dry lightly and season it with 6 g salt and black pepper. · 15 min
What to look for: Vegetables are chunky and the beef surface is dry and evenly seasoned.
- Marinate beef
Place the beef, vegetables, cloves, cinnamon, and Barolo in a deep bowl, cover, and chill for 12 hours to perfume the meat. · 12 h
What to look for: The beef is mostly submerged in dark wine with aromatics around it.
- Strain marinade
Lift the beef from the wine, strain and reserve the wine, keep the vegetables and spices apart, and dry the meat very well with towels. · 10 min
What to look for: Wine, aromatics, and beef are separated, and the beef looks matte.
- Brown beef
Heat olive oil and butter in a heavy pot, then brown the beef on all sides until a deep crust forms, about 12 minutes. · 12 min
What to look for: The beef has a dark brown crust and the pot base is deeply colored.
- Sweat vegetables
Add the strained vegetables to the pot and cook until softened and lightly colored, scraping the base with a wooden spoon. · 8 min
What to look for: Vegetables soften and pick up the brown glaze from the pot.
- Start braise
Pour in the reserved Barolo, add the cloves and cinnamon back, season with remaining salt, and bring the liquid to a gentle simmer. · 8 min
What to look for: Small bubbles rise slowly and the wine loosens the browned base.
- Braise slowly
Cover the pot and braise gently, turning the beef every 45 minutes until it is tender and the sauce tastes mellow, about 3 hours. · 3 h
When it is done: Beef has passed 63°C / 145°F and is tender when a skewer slides in easily.
- Finish sauce
Transfer the beef to a board, simmer the sauce uncovered until glossy, then press the vegetables through a fine strainer into the liquid. · 20 min
What to look for: The sauce is darker, thicker, and lightly coats the spoon.
- Serve hot
Slice the beef thickly across the grain, spoon over the Barolo sauce, and serve hot with the braised vegetables. · 5 min
What to look for: Slices are moist, glossy, and covered with dark wine sauce.
Nutrition (per serving)
| kcal | 835 |
|---|---|
| Protein | 58 g |
| Carbohydrates | 12 g |
| of which sugars | 5 g |
| Fat | 45 g |
| of which saturated | 17 g |
| Fibre | 2 g |
| Sodium | 1228 mg |
Nutri-ScoreB
Allergens
Contains: milk, sulphites
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 3 months
- Reheat slices gently in the sauce over low heat until steaming and at least 75°C in the center.
Ingredient substitutions
Beef chuck
- Beef brisket: Gives a similar braised texture with a slightly richer fat feel.
Barolo wine
- Nebbiolo wine: Keeps the Piedmont character when Barolo is not available.
Onion
- Shallot: Tastes a little sweeter and more delicate.
Carrot
- Parsnip: Adds earthier sweetness if carrot is unavailable.
Celery
- Fennel stalk: Changes the aroma with a gentle anise note.
Clove
- Allspice: Use lightly because it is rounder and less sharp than clove.
