original Piedmontese recipe (step by step)

The braised in Barolo it’s a great Classic of the Piedmontese cuisine; one meat stew cooked for a long time in the homonymous wine and flavored with Spices and Flavors. A recipe indeed Deliciousperfect to serve with Mashed potatoesideal in a festive day or for the Sunday lunch. For the success of the recipe, the Choice of the piece of meat (typically, the priest’s hat) and the long cooking (About 3 and a half hours) to make the meat Very tender!

With the term “braise“Generally means a long cooking in humid which makes the meat Tender and Soft. In this recipe, cooking takes place in the Baroloa Red wine Full-bodied and fragrant which really makes this dish Amazing. As an alternative to Barolo you can choose other red wines of the same structure, such as Nebbiolo, Barbera or Barbaresco. The ideal would be to put the meat in Marinate in wine the night before (or a few hours before) in order to make it still more tender. Follow the step by step recipe with i Advice not to make mistakes and you will see how much it is Easy prepare this second dish of the Piedmontese tradition!

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Braised in Barolo: original Piedmontese recipe (step by step)

Cooking3 h 30 min

Marinade3 h

Portions: 6 People

Cost: Medium-High


  • 1,200 kg priest’s hat or beef pulp
  • 500 ml Barolo red wine Barbera, Nebbiolo, Barbaresco
  • 1 white onion great
  • 1 it costs celery
  • 2 carrots large
  • 2 leaves laurel
  • cloves
  • olive oil
  • 25 gr butter
  • salt
  • 1 table spoon flour 00 to thicken

Print Ingredients


How to make braised beef in Barolo

To make the braised meat you can buy the beef pulp (or priest’s hat) And tie it at home or you can buy it already tiedlike I did.

Put the meat in a baking dish and add the Barolo, onion, celery and carrot in chunks. Also add 1 bay leaf the cloves to perfume. Cover and leave to marinate.

The ideal would be to do Marinate the meat for a whole night in wine with aromas. If you don’t have the time it will be enough a couple of hours. In extremiscook it directly!

marinating meat

At the time of cooking, remove the meat from the marinade and dry it with a paper towel. In a saucepan, add the butter and a drizzle of olive oil. Heat and brown the meat for a couple of minutes, from all sides.

brown meat

When the meat is browned, remove it from the saucepan and set aside. In the casserole, add the vegetables that you have drained from the wine and brown them for a couple of minutes.

sauté vegetables

After this time, put the meat back inside the pot …

put the braised meat back into the pot

and add the red wine from the marinade. Add a bay leaf and bring to a boil, uncovered (to evaporate excess alcohol.

add wine

Cover with the lid and cook over medium-low heat for About 3 and a half hours. Halfway through cooking add the salt. Turn the meat from time to time. The braised meat will be cooked when you can easily skewer it with the fork in the center.

Switch off and let it cool completely. REMEMBER, braised meat should be sliced ​​when it is completely cold otherwise the meat flakes.

braised slicing

When ready to serve, heat the cooking bottom and to make it thicken, add 1 tablespoon of flour.

Serve the braised beef in Barolo with its cooking juices and the vegetables next to it. Coupled with the mashed potatoes it’s a great classic!

braised in Barolo