Today we’re making Brasato al Barolo. Actually, we will use a much less expensive wine known as Barbera which will save you quite a bit, but feel free to use Barolo if you like. This is a tender delicious beef dish that is best served over creamy polenta or mashed potatoes.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
Marinate the beef
1 6-pound (2750g) brisket flat
1 large onion – diced
2 ribs celery – diced
2 large carrots – diced
4 cloves garlic – minced
1 bottle (750ml) dry red wine
2 cups (480g) low-sodium beef broth
1 large cinnamon stick
10 whole juniper berries
3 large bay leaves
10 large sage leaves
5 sprigs rosemary
3 cloves
Sear the beef and braise
2 tablespoons (28g) olive oil
1/4 pound (115g) pancetta diced
2 1/2 tablespoons (25g) Diamond kosher salt or 1 3/4 tablespoons Morton’s kosher salt
2 teaspoons (5g) black pepper
1/2 cup (60g) all-purpose flour to dredge only, discard excess
1/2 cup (120g) dry Marsala
2 tablespoons (28g) butter cubed
salt and pepper to taste, for final sauce
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36 Comments
You can use a chuck roast instead of brisket which can be served as chunks or shredded. A brisket will yield nice slices. Even though this dish is traditionally made with Barolo, we recommend you opt for a less expensive dry red wine unless you are Mr. or Mrs. Moneybags😂. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. If you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast: https://www.youtube.com/@sipandfeastpodcast
Your shirt matches your furniture. 👍🏼
Nebbiolo, which is the grape that goes into Barolo & Barbaresco, can be found throughout the general region of the Langhe ( the bigger region that includes both of the killer B's) Nebbiolo della Langhe is a whole lot cheaper than the B's. You can also find some Nebbiolo from the region of Valtellina. The biggest producer there is Nino Negri. They have great wines at many price points. I hope this helps you be "traditional" without breaking the bank.
Thank you for saying what I have been saying for years, you don't need to use an expensive wine for cooking. You drink the good stuff, use cask wine for cooking, otherwise you are wasting your hard earned cash. Looks great, I'll make this recipe on the weekend!
You have made my cooking so simple. Your approach cuts through a lot of the bs. Looks fantastic. Thank you
My very anecdotal experience watching lots of YouTube channels. (ATK says the difference between Diamond Crystal and Morton's is an additive Morton's adds to prevent caking.) BBQ people prefer Diamond Crystal by a wide margin. The Chef crowd leans Morton. I went to Diamond Crystal route because well, an additive was something I didn't want to think about and BBQ sounded fun. But learn your crystal size is the take away.
Check out thermoworks. I use the smoke thermometer system and the thermapen. Very much with the investment.
Texas boy here, I know how to do brisket. Need to try this.
Diamond Crystal is the best Kosher salt. Morton’s might as well be road salt the crystals are so huge and hard.
I love the paper towel trick, it’s very useful
Great recipe! I love all the attention to detail so we know all the tricks to make it come out perfectly!
You always do lovely meals that are very family style but elevated and made with good techniques and quality ingredients.
Loved the video. I just use bread for the fat and have myself some fried bread as a cooks treat.
Is Diamond Kosher salt less sodium than Morton’s? I’ve never used it but understand you can use more Diamond without making it too salty?
You are unbelievable, I love your personality, your several humor, and your love for your family, and your recipes are unbelievable…. I can’t thank you enough.
This is insane
Who else is already thinking about leftovers? You have to tell us about the sandwiches … another great recipe, Mr. Jim & Ms. Tara!
You can also skim the fat by using a metal ladle filled with ice. The fat will instantly stick to the ladle and the broth will stay in the pan.
That looks SO good ! Love watching your channel. You make everything look so easy to do.
how about one of those economy ernest & j glass-JUGS of dry-red wine? get that wine-volume without breaking the bank!
Great channel- great dish! I seared mine in bacon fat🤪 my German roots took over for a second lol 😂
Please, please , please
I have totally given up using your recipes because I go absolutely crazy with the measurements. 95 percent of the world's population uses the metric system (check it out) and although I am subscribed and love your show, I have simply given up. Our cans, packets of pasta, everything is also in metric system. Nobody has ever even heard of of a pint?
Thanks
A lot of traditional concepts in this dish. I’ve made it with short ribs but never with brisket. Thank you for the idea.
You’d disappear sitting in that chair.
This looks amazing although not cheap. I don't even have a vessel large enough to cook that brisket in.
Since your son didn't like your minestrone soup, why not get a few recipes from places like America's Test Kitchen, Martha Stewart, etc and do a "Minestrone Cook Off"? It would be interesting to see how they compare, what he thinks of each one, and whether there is something in them that you might want to include in yours.
I just could not do this to a brisket
Okay what size pan is that 😂
I really appreciate all your videos!
Always spectacular – thank you guys
I gotta get me some of that catering grade foil. Honestly, it sounds like construction material!
I'm really enjoying watching your channel grow. You post a lot of solid recipes and you are personally engaging. One quick note: you apologize just a bit too much! If someone chews on you in the comments for using wine, or too much garlic, or whatever, let that slide. Lots of people on the Internet with nothing better to do than try to get under other peoples' skin.
Every serious person who watches your channel knows to adjust spices and flavorings up or down based on personal preference. YOU just keep showing us the recipes you learned growing up. We can either then adapt those for our own preferences – or! – we can make them as you suggest, and – OH MY GOD! – try something…NEW!
(In other words, people tend to be silly, so best to ignore them. Keep doing you. It's working.)
My family has made a similar recipe with chuck for Christmas. Recipes like this are great for the holidays. They take time, but really aren't a lot of work so you're able to spend more time with guests.
My new favorite cooking show. I genuinely feel like I could make these dishes that otherwise would feel intimidating.
Thanks
Anytime I’ve had this it was with pappardelle , perhaps I was just eating with same family
that 190 after only two hours is called by the smoker world; the stall.