Brasato al Barolo (Beef braised in red wine)

    15 hours 16 min

    A beef joint is marinated overnight in a mixture of Italian Barolo wine, garlic, cloves, rosemary and cinnamon. It is then cooked in the marinade until tender and falling apart. Delicious!

    6 people made this

    Serves: 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

    Prep: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.

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    Reviews in English (2)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)