Brasato al Barolo
Beef braised for hours in red wine and vegetables until it falls apart, a Sunday dish from Piedmont.
- Time3 hr 30
- LevelEasy
- Costabout £3.57 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan).
- 2
Season the beef well. Brown it in the oil in a casserole on a high heat for 10 minutes, turning, then lift it out.
10 min - 3
Cook the onion, carrot and celery in the same pan for 8 minutes until golden. Add the garlic for 1 minute.
8 min - 4
Pour in the wine, scrape the pan and boil for 5 minutes. Add the stock, bay and rosemary.
5 min - 5
Return the beef, cover and cook in the oven for 3 hours, turning once, until it pulls apart with a fork.
180 min - 6
Lift out the beef. Boil the sauce on the hob for 10 minutes until glossy, removing the herbs.
10 min - 7
Slice or pull the beef and serve with the sauce and mash or polenta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.