The Pride of Piedmont: Brasato al Barolo

BY ERIC GUIDO | MAY 15, 2020

Imagine if you will; trust me, it won’t be hard. You’re a foodie and lover of wine who has explored the cuisine of all of your favorite wine-producing regions. Why? Well, that’s simple; as they say, “what grows with it goes with it.” However, your experience has been at the top fine-dining establishments around the world, your own exploration from cookbooks, or better yet, an authentic local restaurant close to the vineyards. Now you’re with me, right, and you think you know just how amazing it is to experience the perfect pairing of regional wine and cuisine? But you’re wrong.

Instead, imagine now that you’re a fledgling wine writer, and at one time, a professional chef, touring the cellars of multiple producers in the Monferrato region of Piedmont. Your palate is stained with Barbera, after days of tasting, tingling from zesty acids, while dry from an intensity of primary fruit. However, you don’t mind because the thrill of the surroundings and touring of old traditional cellars is what you love. Then, after tasting from countless large botti, the producer who is hosting you asks if you would like some lunch. Upon agreeing to what you believe will be a plate of cheese and salumi, a door is opened in the middle of their cellar, and as you pass through, you find yourself surrounded by four generations of their family in the middle of a cozy, country-style dining room.

The producer's mother appears from the kitchen, carrying plate after plate of regional cuisine. These are the same dishes that you have been tasting each day at local restaurants, yet prepared in a tiny kitchen, by the matriarch of this proud family. There are no fancy garnishes or elaborate variances on traditional classics here. Instead, these are the same preparations that have been passed down for generations. The one that stands out the most, due to your past experiences and attempts to prepare the same dish yourself, is the Brasato al Barolo. It’s like nothing you’ve ever experienced before, and paired with a simple yet mature Barbera, each piece of delicate meat melts in your mouth and perfectly balances the acids and intense savory fruit of the wine. This dish is speaking to your soul, and you know that you could never recreate it. All you can do is pay respect to the fact that this family upholds the true traditions of regional cuisine and wine.

I ended the trip two weeks later, and the number one thing that stood out in my mind was an unexpected lunch in a cozy family dining room.

I can’t say that my Brasato al Barolo is anywhere near as good as the one I enjoyed that afternoon, and what I wouldn’t give to cook alongside that woman and learn her method. However, I will do my best to teach you about a dish that I love, which satisfies on so many levels. Taking a simple chuck roast and turning it into the richest, most flavorful, fall-off-the-fork delicacy you’ve ever experienced. Oh, but don’t forget the sauce, based off of the same wine that was used in the braise. So, grab a bottle of Barolo and get ready because once you’ve made your own Brasato al Barolo, there will be no going back 

Please note, that this preparation differs slightly from the one in the video since it is using a 5-6-pound chuck roast.

video tutorial is packed full of hints and tips to cook the perfect Brasato al Barolo." src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1589556785358-brasato_video.png">

The video tutorial is packed full of hints and tips to cook the perfect Brasato al Barolo.

Ingredients (serves six):