The recipe for braised beef in Barolo

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The king of red wines meets tradition:
The recipe for braised beef in Barolo

No dish embodies the Piedmontese autumn and winter quite like Brasato al Barolo. This recipe is the epitome of slow cooking, prepared with patience and the highest quality ingredients. The meat melts in your mouth, thanks to the distinctive structure of the Langhe’s most prestigious wine. It’s the perfect union of land and wine, a feast for the senses with intense aromas, requiring only the finest ingredients.

The Winery: The Soul of Castiglione Falletto

For such an iconic dish, the choice couldn’t be better than a historic winery like Cavallotto. Located on the splendid Bricco Boschis hill, this winery embodies the quintessential Langhe tradition. The Cavallotto family, pioneers of bottling in the area, works with an environmentally friendly approach, producing wines that are a pure expression of the terroir, capable of evolving magnificently over time and lending braised meats unparalleled aromatic depth.

The Protagonist in the Glass (and in the Pot)

The secret to culinary success lies in not skimping on the quality of the wine used for marinating and cooking. The Ciabot Berton 1961 Barolo DOCG 2018 is the ideal companion: a Barolo DOCG red wine distinguished by its elegance and smooth tannins. Characterized by notes of ripe red fruits, rose petals, and a hint of spice, this wine envelops the meat, transforming the cooking juices into a velvety, nuanced sauce.

Chef’s Tip

To best enjoy this pairing, serve the braised meat piping hot with soft mashed potatoes or polenta taragna. Pour the same Ciabot Berton 1961 Barolo DOCG 2018 into the glass, served at a temperature of 18°C. Use a wide glass (such as a balloon glass) to allow the wine to oxygenate and release its complex bouquet as it accompanies each bite.