Brasato al Barolo (beef braised in red wine)

Brasato al Barolo (beef braised in red wine)

Total: 15 hr 10 Min. | Active: 40 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 429 kcal
, Fat: 12 g
, Carbohydrate: 5 g
, Protein: 66 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 ⅕kg roast beef (shoulder)
1 carrot
100g celeriac
1 leek
1 onion
3 garlic cloves
1tsp black pepper
7 ½dl red wine (Barolo)
1tsp salt
oil for frying
2tbsp tomato puree
1 bay leaf
1 clove
salt and pepper to taste
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How it's done

Place the meat in a large bowl. Dice the carrot and celeriac, slice the leek and chop the onion and garlic. Add all the vegetables to the meat along with the pepper, pour the wine over the top. Cover the bowl and leave the meat to marinate in the fridge for approx. 12 hrs., turning once.

Remove the meat from the marinade and pat dry, season with salt. Strain the marinade and set aside, along with the vegetables. Brown the meat in hot oil in a frying pan for approx. 10 mins., remove from the pan. Sauté the vegetables in the same pan, add the tomato puree, cook briefly. Add the bay leaf, clove and half of the marinade, reduce almost completely. Add the meat and the remaining marinade,

To braise, cover and cook in the lower half of an oven preheated to 150°C for approx. 2 1/2 hrs., turning the meat once.

Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Remove the bay leaf and clove, puree the sauce, season. Carve the meat and serve with the sauce.

Good to know
Serve with: Winter vegetables and polenta.


Peeling garlic

Peeling garlic

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

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