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dinner table with Brasato al Barolo served on a platter surrounded by mashed potatoes and roasted vegetables.

Brasato al Barolo (Piedmontese Red Wine Braised Beef)

This classic Brasato al Barolo is a slow-braised beef roast simmered in red wine, onions, and aromatics until melt-in-your-mouth tender. A cozy Italian dish from Piedmont, it’s rich, silky, and perfect for Sunday dinners or holidays.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 5 people
Course: Main Course
Cuisine: Italian (Piedmont Region)
Calories: 520
Ingredients Method Notes

Ingredients
  

Beef and Main Ingredients
  • 3 –4 lb 1.5–1.8 kg beef chuck, shoulder, or brisket
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil or a mix of oil and butter
Aromatics & Vegetables
  • 2 medium onions sliced
  • 2 carrots sliced
  • 2 celery stalks chopped (optional)
  • 3 garlic cloves smashed
  • 2 bay leaves
  • Pinch of ground cloves
  • 1 –2 tbsp tomato paste optional but recommended
Liquid
  • 1 –1½ bottles about 750–1000 ml full-bodied red wine (Barolo, Barbera, or Valpolicella)
  • Splash of beef broth or water to half-submerge the roast
Finishing
  • 1 tbsp unsalted butter to finish sauce
  • Olive oil for drizzling at the end

Method
 

Prep the meat
  1. Pat the roast dry with paper towels and season all sides with salt and pepper. Let it rest for 15–20 minutes at room temperature.
Sear the beef
  1. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef on all sides until it forms a deep brown crust (8–12 minutes total). Remove and set aside.
Sauté the vegetables
  1. Lower the heat slightly. Add onions, carrots, and celery to the same pot. Cook until glossy and golden. Stir in garlic for 30 seconds.
Add tomato paste and wine
  1. Stir in tomato paste (if using), cook briefly, then pour in red wine until the liquid reaches halfway up the beef. Add bay leaves and ground cloves.
Braise low and slow
  1. Bring to a gentle simmer (never boil), cover partially, and cook for 2.5–3 hours over low heat. Turn the roast halfway through. The meat should be tender but still sliceable.
Finish the sauce
  1. Remove the beef to rest. Strain or pass some vegetables through a food mill into the liquid. Simmer the sauce briefly to thicken slightly. Whisk in a knob of butter for silkiness.
Slice and serve
  1. Slice the beef against the grain. Fan slices on a warm platter, spoon the glossy wine sauce over the top, and serve with mashed potatoes or creamy polenta.

Notes

  • Don’t rush the sear — it’s key for depth and color.
  • Keep the liquid level steady during braising; top with a splash of water if it drops too low.
  • Avoid a rolling boil — gentle simmering keeps the beef tender.
  • If making ahead, chill the roast whole and slice it cold before reheating in its sauce.
  • Serve with mashed potatoes, polenta, or buttered noodles to soak up the rich wine sauce.