Where does Brasato al Barolo come from?

Brasato al Barolo — country of origin: Italy.

What is Brasato al Barolo made of?

Beef, red wine, onion, carrot, celery, bay leaf, butter, black pepper.

Which allergens does Brasato al Barolo contain?

Contains milk and milk products (including lactose). Contains celery and celery products. Contains sulphur dioxide and sulphites.

How do you pronounce Brasato al Barolo?

Brasato al Barolo (Italian) is pronounced /bra.ˈza.to al baˈro.lo/.

Brasato al Barolo

Pronunciation (IPA) /bra.ˈza.to al baˈro.lo/

A beef dish from Piedmont, braised slowly in Barolo red wine with aromatic vegetables until the meat is tender and the sauce is reduced.

Also known as: Beef braised in Barolo · Brasato di manzo al Barolo · Barolo braised beef

Allergens & declarations

Contains

Milk (including Lactose)

Contains milk and milk products (including lactose)

Celery

Contains celery and celery products

Sulfur Dioxide and Sulfites

Contains sulphur dioxide and sulphites

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Brasato al Barolo is a Piedmontese braised beef dish in which a piece of beef is cooked for several hours in Barolo wine with vegetables and herbs.

What it really is

Brasato al Barolo is a whole piece of beef, usually a cut from the shoulder, top round or rump, that is marinated or soaked in Barolo with onion, carrot, celery and herbs, then browned and braised slowly in the same wine until it is soft enough to cut with a spoon. The cooking liquid is strained, reduced and served as the sauce, often with some of the braising vegetables passed through a sieve. Butter or lard is used for browning in many households, and the wine is always the main flavour base.

It differs from a plain beef stew in that the meat is cooked as one large piece rather than in cubes, and the wine is the dominant liquid rather than stock. It is also distinct from Brasato alla milanese or other Italian pot roasts, which use different wines or stock. The name refers to the Barolo wine from the Langhe area of Piedmont.

How it's served

Sliced across the grain and served warm with the reduced braising sauce spooned over the meat
Traditionally accompanied by soft polenta, mashed potatoes or egg pasta
Often served as a main course at family lunches and winter meals in Piedmont
The braising vegetables may be pureed into the sauce or served alongside

Name the key ingredients: beef braised in Barolo red wine with carrot, celery and onion
Note that the dish contains sulphites from the wine and may contain milk or wheat if butter, flour or pasta is served with it
State the cut of beef used and whether the sauce is strained
Common variants: served with polenta, mashed potato or fresh pasta, which should be named on the menu

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Brasato al Barolo?: A beef dish from Piedmont, braised slowly in Barolo red wine with aromatic vegetables until the meat is tender and the sauce is reduced.
Where does Brasato al Barolo come from?: Brasato al Barolo — country of origin: Italy.
What is Brasato al Barolo made of?: Beef, red wine, onion, carrot, celery, bay leaf, butter, black pepper.
Which allergens does Brasato al Barolo contain?: Contains milk and milk products (including lactose). Contains celery and celery products. Contains sulphur dioxide and sulphites.
What is Brasato al Barolo also known as?: Beef braised in Barolo, Brasato di manzo al Barolo, Barolo braised beef.
How do you pronounce Brasato al Barolo?: Brasato al Barolo (Italian) is pronounced /bra.ˈza.to al baˈro.lo/.