Brasato: Red wine braised meat

Yesterday I made brasato. Brasato is beef braised in red wine, typically Barolo, and cooked until fall apart tender. It is delicious. Especially in winter at a dinner with friends and served with some polenta. And that is exactly what I did.

One of my friends, was so nice to take pics of the food for me. As you know I am a rather bad photographer, at least as compared to the rest of the awesome food bloggers out there. So I’m very glad to have help. Particularly to take picture of meat drenched in gravy in the dim lights of my apartment. Anytime I have to take pics of something glossy and soupy at night I cannot get anything in focus, there is always some sort of glare and I end up with horrible pic. So thanks Madhu for helping me out! Hope you enjoyed the food!

Brasato: red wine braised beef

Brasato: red wine braised beef


  • 2 lb beef (shoulder or chuck pot roast)
  • 4 carrots
  • 2 onions
  • 3 stalk celery
  • 1 bottle good red wine, ideally Barolo
  • 2 bay leaves
  • 10 grains black pepper
  • 1 stick cinnamon
  • 1 sprig rosemary
  • 2 cloves
  • salt
  • olive oil


  1. The day before you want to have your dice all the vegetable and place them along with the meat and the spices (bay, pepper grains, cloves, cinnamon and rosemary) in a bowl. Cover everything with the wine and put in the fridge to rest for 12-20 hours.
  2. After the meat is well marinated, fish it out from the marinade and dry it using a paper towel. Don’t throw out the marinade or the wine.
  3. Warm up a couple of spoons of oil in a dutch oven and when it is hot brown the meat on all sides. When the meat is well browned, add the the vegetables from the marinade. After about 5 minutes, season the meat on all sides with salt and pepper.
  4. Warm up the wine from the marinade in the microwave so that it is not too cold and add it to the meat. The meat should be almost submerged. Cover the dutch oven and let your meat cook for about 2 and 1/2 hours or until buttery soft.
  5. When the meat is cooked fish it out and slice it. Using an immersion blender, blend the vegetables to obtain a thick gravy. If needed let the gravy reduce a couple of minutes on the stove.
  6. Pour part of the gravy on the sliced meat and serve hot with polenta or mashed potatoes with the rest of the gravy on the side.

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