The Braised Beef in Nebbiolo is one of the great classics of Piedmontese cuisine. Tender, fragrant and full of flavor, this main course is made with beef marinated and slowly cooked in the famous Nebbiolo wine, the same grape behind prestigious wines like Barolo and Barbaresco.
Perfect for Sunday lunches, holidays and special occasions, the braised beef is a symbol of Piedmontese gastronomic tradition. By using rice flour gluten-free, the dish is also suitable for people with gluten intolerance.
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- Difficulty: Easy
- Cost: Expensive
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.65 lb beef (cappello del prete (chuck cap))
- 25 fl oz red wine (Nebbiolo)
- 1 carrot
- 1 stalk celery
- 1 yellow onion
- 2 leaves bay leaves
- 2 whole cloves
- 6 berries juniper berries
- 2 sprigs rosemary
- 2 leaves sage
- 2 sprigs thyme
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- salt
- pepper
- 2 tbsp flour
Tools
- 1 Casserole/Dutch oven
- 1 Baking dish
- 1 Sieve
- 1 Knife
Steps
In a large bowl or pot, place the beef together with the vegetables roughly chopped and the peeled garlic. Make a bouquet garni using half of the fresh herbs.
Completely cover with Nebbiolo wine, seal with plastic wrap and let marinate in the refrigerator for at least 8–12 hours.
This step is essential to obtain a very tender and aromatic braise.
Remove the meat from the marinade (reserve the strained wine).
Pat it dry well with kitchen paper. Salt and pepper the meat. Lightly flour it.
In a large pot, heat the oil and brown the meat on all sides until a golden crust forms.Add the drained vegetables from the marinade and sauté them for a few minutes to develop flavor.
Pour the strained wine until it nearly covers the meat. Prepare another bouquet garni with the remaining herbs.
Cover with a lid and cook over very low heat for about 2 hours and 30 minutes, turning the meat occasionally.
The secret of the perfect braise is gentle, prolonged cooking.Once cooked, remove the meat and keep it warm.
Blend the cooking liquid with the vegetables, then strain through a sieve until you obtain a thick, velvety sauce.
If necessary, reduce it on the stove for a few minutes.
Slice the braised beef into not-too-thin slices and spoon the sauce over them.Traditionally served with:
Soft polenta
Mashed potatoes
Roast potatoes
Tajarin with egg (typical Piedmontese pasta)
The slow cooker version is perfect to get extremely tender meat with minimal effort.
⏱ Cooking times
LOW: 8–9 hours
HIGH: 5–6 hoursMarinating
Follow the traditional recipe leaving the meat in Nebbiolo wine for 8–12 hours.
Searing
Sear the meat in a pan before placing it in the slow cooker. This step develops aromas and improves the final result.
Slow cooking
Place the meat, vegetables and strained liquid into the slow cooker.
Cover and cook:
8–9 hours on LOW for a perfect result
5–6 hours on HIGH if you have less time
Thickening the sauce
If the sauce is too thin, transfer it to a saucepan and reduce over the heat for 10–15 minutes.
WARNING: consult the Italian Celiac Association guide and carefully read ingredient labels to ensure they are free from gluten cross-contamination.
Tips for a Perfect Braise
Use a good quality Nebbiolo (avoid very cheap wines).
Let it marinate for at least 8 hours.
Don’t rush: slow cooking is essential.
Prepare the braise the day before: it will be even better the next day.
Don’t slice the meat immediately after taking it off the heat
Storage and Reheating
In the refrigerator for up to 3 days in an airtight container.
In the freezer for up to 2 months already sliced with sauce.
Reheat gently over low heat with a little water or broth to prevent drying out.
Reheat gently over low heat with a little water or broth to prevent drying out.
FAQ (Questions & Answers)
How long should the Nebbiolo-braised beef cook?
The braised beef in Nebbiolo should cook gently for about 2 hours and 30 minutes. The meat will be ready when it is tender and easily sliceable without falling apart.
What is the best cut of meat for the braise?
Ideal cuts are cappello del prete, reale or beef shank. They are rich in connective tissue which, with slow cooking, melts and makes the meat soft and juicy.
Can I use a different wine than Nebbiolo?
Yes, but for the original Piedmontese recipe a Nebbiolo-based wine is recommended, such as Barolo or Barbaresco. Alternatively, you can use a good structured, tannic red wine.
Is marinating mandatory?
The 8–12 hour marination is not mandatory but highly recommended. It allows the meat to absorb flavors and soften the fibers, improving the final result.
Is the braise better the next day?
S¬, like many long-cooked dishes, the Nebbiolo-braised beef is even more flavorful the next day after resting in the refrigerator and being gently reheated.
How long should the braise cook in a slow cooker?
In a slow cooker the braise cooks:
8–9 hours on LOW
5–6 hours on HIGH
LOW mode is preferable to obtain more tender meat.Should I sear the meat before using the slow cooker?
Yes, it is highly recommended. Searing the meat before slow cooking develops aromas and creates a crust that improves taste and texture.
Why is the sauce in the slow cooker too thin?
The slow cooker retains moisture and does not allow evaporation like traditional cooking. To thicken the sauce, transfer it to a saucepan and reduce it over the heat for 10–15 minutes.
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