Barolo Braised Beef: Origins and Curiosities
Barolo braised beef (Brasato al Barolo) is one of the most iconic dishes of Piedmontese cuisine, perfect for special occasions or cozy winter days. This dish has its roots in rural tradition, where the use of Barolo wine — a high-quality local product — elevated a simple cut of meat into a refined culinary experience.
The term brasato comes from the cooking method, which involves slow cooking, traditionally over embers. This technique allows the meat to become incredibly tender, while the wine, along with spices and vegetables, creates a rich and aromatic sauce. The choice of Barolo, a full-bodied and complex red wine, enhances the flavor of the dish, making it a true symbol of Piedmontese gastronomy.
Curiosities
Originally, Barolo braised beef was prepared on festive occasions due to the high cost of Barolo wine. Today, it is a staple in traditional Piedmontese restaurants.
The recipe calls for a long marination period, allowing the meat to absorb all the flavors of the wine and spices.
How to Make the Perfect Barolo Braised Beef!
The key to a flawless Barolo braised beef lies in the choice of meat and slow cooking. The Cappello del Prete (literally “priest’s hat”) is the ideal cut: it comes from the shoulder and is rich in connective tissue, which becomes incredibly tender with long cooking times. If you live abroad, this cut corresponds to:
Chuck roast in the United States
Blade roast in the United Kingdom
Blade cut in Australia
Alternatively, you can use other cuts suitable for slow cooking, such as beef shank.
When it comes to polenta, I prefer it thick and firm, as is traditional in my family. If you prefer creamier polenta, simply add an extra 1.70 fl oz (50 ml) of water during cooking. The result will be soft and velvety, perfect for pairing with the braised beef.
You can also substitute Barolo with Nebbiolo or Barbaresco, which are equally excellent options that bring out the flavors of the dish.
🌟 Discover the full recipe 🌟
Find all the details and steps to make this recipe on my blog 👉https://rosarias-italian-cuisine.com/piedmont/braised-barolo-polenta/
✔️ Print it directly from the blog and share it with your friends!
🎥 Don’t miss out on more recipes:
Give a Like 👍
Subscribe to my channel and turn on notifications 🔔
Follow me on social media for more ideas and inspiration:
Facebook: https://www.facebook.com/RosariasItalianCuisine
Instagram: https://www.instagram.com/rrosaria69/
TikTok: https://www.tiktok.com/@rosarias_italian_cuisine
Pinterest: https://it.pinterest.com/RosariasItaliaCuisine/
Twitter: https://x.com/ReiRosaria40713
1 Comment
A little more information would be nice like what cut of beef was it?