Italian Wine-Braised Beef — A Classic Holiday Recipe

Slow-cooked Brasato al Barolo is a cornerstone of Italian regional cooking: beef slowly braised in Barolo wine until the flavor becomes deep, rich, and unmistakably Piedmontese. In this video, we show how to prepare classic Italian wine-braised beef, following the traditional method—from marinating the meat with aromatics, to browning, to the long braise that defines this dish.

This is a timeless recipe, perfect for special occasions and cold-weather cooking, traditionally served with mashed potatoes or polenta to soak up the sauce. If you enjoy authentic Italian cuisine and wine-driven cooking, this Brasato al Barolo is a recipe worth mastering.

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In this PIATTO™ video recipe, we present:

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Italian Red Wine Braised Beef — Brasato al Barolo
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INGREDIENTS (serves 4)
For the Braised Beef:
✔ Beef chuck (shoulder cut, whole piece) — 1 kg (2.2 lb)
(Italian: copertina di spalla / cappello del prete)

For the Marinade:
✔ Barolo red wine — 1 bottle (750 ml)
✔ Whole cloves — 4
✔ Juniper berries — 5
✔ Bay leaves — 3
✔ Carrots — 2
✔ Celery stalks — 2
✔ Yellow onion — 1
✔ Cinnamon stick — 1
✔ Black peppercorns — 5
✔ Fine salt, to taste

For Browning:
✔ Clarified butter — 50 g (3½ tbsp)

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INDEX
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00:00 – Intro
00:26 – The Beef
00:40 – The Marinade
03:29 – The Browning
05:30 – Braised Beef in Barolo Wine

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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Production – Piatto LLC

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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

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