Sailboat Galley – Brasato Al Barolo

Brasato al Barolo is one of the most prestigious, age-worthy, and collectible recipes in the world. When it comes to rich and succulent recipes, the Piedmont region rises above the field, unrolling some truly magnificent dishes. From the timeless Vitello tonnato to the famous ravioli del plan. Then moving on through recipes such as salsa verde, the irresistible companion of boiled meats and sandwiches.

The bonet or panna cotta, whose consistency never ceases to conquer the world’s eager palates. And after this irresistible array of delicacies, which are part of the heritage of Italian cuisine, not even on purpose, we move on to the top of all the recipes: braised beef with Barolo wine.

Now that you know everything there is to know about braised beef with Barolo, all you have to do is get to the stove to make this cult delicacy of our cuisine!

OceanWaveSail Galley-Brasato al Barolo

Prep Time

30 mins

Cook Time

2hrs 20 mins

Total Time

2hrs 50 mins


4 sailors


How to prepare it:

  • To prepare the braisedmeat with Barolo, start by making a seasoning bag. Put the cloves, peppercorns and cinnamon in a piece of sterile gauze 1. Close and tie off with kitchen string 2. Then also tie rosemary and bay leaves and movo on to the vegetables 3.
  • Clean the celery, carrot and onion, cut into 3/4 – 1″ (2-3) cm thick chunks, then clean the garlic clove 4. Put themeat, vegetables, the bag and the seasonings into a large bowl 5. Then cover everything with wine with the meat is completely covered 6.
  • Then cover with transparent wrap and let marinate in the fridge for at least 8-12 hours 7. After the time has passed, drain everything without throwing away the base 8. Take out the meat and place it on the cutting board, dry it with absorbent paper 9.
  • In a frying pan, melt the butter in the oil over medium heat 10. As soon as the base is hot, add the meat and brown over high heat 11. Turn it on all sides so that a crust forms on the surface 12.
  • After a few minutes transfer the meat and its base into a large saucepan 13, heat for a moment over medium heat and add the drained vegetables 14 and let them season over a lower heat for about 15 minutes 15.
  • At this point, you can add salt and cover up to half of the meat with the marinade 16. Bring to a boil and then close with a lid, lower the flame a bit and let it simmer for 1 hour 17. After time has passed, turn over18
  • and, only if it is needed, add a little more marinade liquid 19. Continue cooking for another hour 20. Once the braised meat is cooked, take it out of the pot and put it aside on a plate covered with a lid. Remove the seasonings 21.
  • Before blending the vegetables and the base of the cooking liquid 22 with an immersion mixer, you can collect some liquid and keep it aside. This way you can add to it if needed to obtain the desired consistency 23. In the meantime, slice the meat, to obtain 2-3 slices per person 24 and place on a serving plate; dab the slices with the sauce. Your braised beef with Barolo wine is ready, enjoy!

The Barolo braised meat can be kept for no longer than two days in the refrigerator, better if covered with the sauce, which in this case is good to stretch with water to completely cover the slices; also the dish should be covered with transparent wrap. Freezing is not recommended. The marinade has a maximum storage time of 24 hours, beyond this you should discard the liquid because it is saturated with fermented substances from the meat and vegetables.


If you prefer you can also not add butter but only the oil; on the contrary, if you prefer only butter, it would be better to use it clarified. In some versions, pork fat is added to make the Barolo braised meat richer and tastier. Don’t want to waste any of the good bases? Prepare a cold roux with some cold water and cornstarch. The mixture will be poured directly into the pan and diluted using a whip: it will make a delicious accompanying cream!

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