How to make Brasato al Barolo

Why cooks start here

Brasato al Barolo is cooked the way Piedmont cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Brasato al Barolo hails from the rolling hills of Piedmont, where the kitchen is a place of simple elegance and timeless traditions. This dish is a staple of the region, often gracing the table during autumn and winter months when the hearty flavors are most comforting. It's a dish that speaks to the heart of home cooking, where family recipes are passed down through generations, each cook adding their touch. The slow-cooked beef, tender and flavorful, absorbs the rich notes of Barolo wine, while carrots, onion, and celery lend a subtle sweetness and earthiness. A generous splash of olive oil ties it all together, creating a luxurious sauce that envelops each bite. It's a dish that warms from the inside out, making it perfect for leisurely meals shared with loved ones.