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Beef Braised in Barolo: Brasato al Barolo Recipe

Beef Braised in Barolo: Brasato al Barolo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 1-10 of 34

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  • on March 10, 2013

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    This will probably set the wine snobs and italiophiles spinning but, I used chianti. Delightful meal with whipped potatoes and asparagus.

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  • on February 18, 2013

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    We liked this. But it need s more salt and a lot less cinnamon....will make again

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  • on August 21, 2007

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    After a day of skiing, snow shoeing and snow mobiling at our house in Vermont - a huge bowl of this over mashed potatoes (new potatoes are best! or saffron rice is excellent. A great comfort food item that we make in the crock pot and cook all day. Only change I recommend is to drain the cooking juices off, reduce and thicken them to make a lovely gravy. Thanks Emeril - love your shows!

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  • on June 07, 2007

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    I don't take giving 5 stars lightly, but this dish was amazing and deserves the high rating. The whole family agreed that this was probably the best beef roast we'd ever had. This recipe is an excellent time and money investment, especially if you are hosting dear friends or family that really enjoy food.

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  • on March 11, 2007

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    My kitchen smelled sooooo good and the taste was awesome. Even my husband bragged on the dinner. I served it with the garlic and herb potatoes and garlic roasted asparagus. Yummy

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  • on January 19, 2007

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    I wanted to love this recipe. I really did, especially after reading the reviews. But my roast ended up bitter and awful...I usually like cinnamon in my beef based broths, but the taste was just off here. I usually love Emeril's recipes, but I was truly disappointed with this one.

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  • on October 28, 2006

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    This was excellent, however the night I cooked this my fiancee and I ended our engagement.. not sure if the meal had anything to do with it...

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  • on October 06, 2006

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    I'm not a wine snob, nor would I spend $30/bottle to flavor a chuck roast, so used a reasonably priced burgundy instead and it was delish. I'm sure it would be much better with the wine recommended, but if I wanted to spend that much, I'd rather do a filet and drink the expensive wine. : In any case, this was tasty even with a lower priced wine and worthy of a great supper.

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  • on September 24, 2006

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    Wonderful! Very tasty, smells great cooking. Not too difficult & only moderately time consuming to make.

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  • on August 04, 2006

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    Cant imagine making anything better - I used the barbera wine ($30 but it was so worth it - the taste was wonderful. Thanks Emeril...again!!!

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