Brasato al Barolo
Barolo braised beef

This recipe was generously provided by the chefs from BU Restaurant and Wine Bar, Maria Zingarelli and Alba.

This is a Piedmontese recipe that uses one of this region’s most-loved wine—Barolo—to bring out the delectable flavour and renowned quality of its beef.
Sure to please! Buon appetito!

5 servings
Cooking time: about 3 hours


  • 1 kg beef shoulder
  • 1⁄2 onion
  • 2 stalks celery
  • 2 carrots
  • 1⁄2 litre beef stock
  • 1⁄2 litre Barolo
  • 1 cup tomato sauce
  • 2 cups cepes (porcini)
  • All-purpose flour
  • Salt and pepper, to taste

Place carrots, celery and onion in a food processor and finely mince (do not purée)
Put flour in a dish. Roll the meat in the flour, lightly coating it evenly.
Choose a casserole dish that is both large and high. Pour in a little extra-virgin olive oil, sauté the minced vegetables, add the meat and brown over high heat.
Season with salt and pepper.
Pour in the wine, mix and let cook for 5 minutes.
Baste with the beef stock, cover and let simmer between 1 and 1 1/2 hours over low heat.
Add the tomato sauce. One hour later, add the cepes.

Serve with polenta.

Traditional Polenta

5 servings
Cooking time : about 40 minutes

  • 250 g corn flour
  • 1 litre water
  • Salt

Boil the water with a bit of salt and add the polenta. Cook for about 40 min.*, stirring constantly.
(*Check cooking time on corn flour package).
Add water if needed to obtain desired consistency.

Dinner is served!

BU Restaurant and Wine Bar
5255 Saint-Laurent Blvd.
Montréal, Qc
Tel.: (514) 276-0249

back to secondo

printable version

back to recipes

©2007 All rights reserved. Italian Trade Commission
Trade Promotion Section of the Consulate General of Italy