Even if you are thousands of miles away, there’s no doubt you will be transported to northern Italy for a few hours while the beef in this recipe cooks to melting tenderness. And even though in Italy—specifically, in Piemonte—it is braised in Barolo wine, this dish is delicious when any good full-bodied red wine is used in cooking it.

Dec 11, 2023 · For preparing "Brasato al Barolo", a traditional Italian braised beef dish cooked with Barolo wine, the best cut of meat to use is a chuck roast. This cut, known as "spalla" or "cappello del prete" in Italian, is ideal because of its rich marbling and connective tissue.

Nov 9, 2024 · Discover the authentic Italian recipe for Brasato al Barolo, a tender braised beef simmered in premium Barolo wine. Learn how to make this classic Piedmontese dish at home

Mar 3, 2020 · This beef braised in Barolo from Cook's Illustrated is an impressive Italian dinner made with a chuck roast that's slowly cooked with pancetta, carrots, onions, and celery in a red wine and tomato sauce.

The Italian version of pot roast is an inexpensive cut of beef braised in wine. But what a difference that wine makes. Full-bodied Barolo has been called the “wine of kings”—and can be somewhat expensive, so this pot roast has to be special.

May 28, 2022 · Brasato al Barolo is one of the most classic and elegant dishes from the northern Italian region of Piemonte (Piedmont): a hearty cut of beef slow-cooked in red wine until …

Jun 25, 2024 · Brasato al barolo is the most delicious braised meat you will ever try. The beef is cooked in a barolo wine sauce along with plenty of incredible seasonings and herbs. The meat is tender, sweet and full of complex flavors.

Thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve. Buy Now!

Sep 7, 2007 · When you braise a beef shoulder or other big roast in a good Barolo, these elements permeate the meat and create a distinctive and complex sauce.

Brasato al Barolo simply means beef braised in Barolo wine. It’s a classic, rustic dish from the Piedmont region of Italy.