Brasato al Barolo con Purè di Sedano Rapa e Funghi Porcini - Barolo-Braised Beef with Celeriac Purée and Porcini Mushrooms
- Aug 5
- 3 min read
Region: Piedmont, Italy
Servings: 6
Prep Time: 40 minutes
Cook Time: 4 hours
Story of the Dish
Brasato al Barolo is one of the greatest expressions of Piedmontese cuisine. Born in the rolling hills of the Langhe, this iconic dish showcases the region's most prestigious wine, Barolo DOCG, often called the King of Wines.
Traditionally, a well-marbled beef roast is marinated overnight in Barolo with vegetables and herbs before being slowly braised for several hours. The wine reduces into a deep, velvety sauce rich in tannins, aromatics, and natural sweetness. While the classic accompaniment is mashed potatoes or polenta, this contemporary Michelin-inspired version pairs the braised beef with a silky celeriac purée and sautéed porcini mushrooms, adding elegance while respecting Piedmontese tradition.
Ingredients
Beef
3½ lb beef chuck roast
Sea salt
Freshly ground black pepper
2 tbsp all-purpose flour
3 tbsp extra virgin olive oil
2 tbsp butter
Marinade
1 bottle (750 ml) Barolo DOCG
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 garlic cloves
2 bay leaves
2 thyme sprigs
6 juniper berries
8 black peppercorns
Celeriac Purée
1 large celeriac, peeled and diced
2 Yukon Gold potatoes
3 tbsp butter
¼ cup heavy cream
Salt
Porcini
10 oz fresh porcini mushrooms
2 tbsp butter
1 garlic clove
Fresh thyme
Finish
Micro herbs
Baby thyme
Premium Piedmont extra virgin olive oil
Maldon sea salt
Preparation
Step 1 – Marinate
Combine the beef with all the marinade ingredients.
Refrigerate for 12–24 hours.
Remove the beef and pat it dry.
Strain and reserve both the wine and vegetables.
Step 2 – Brown the Beef
Season the meat and dust lightly with flour.
Brown in olive oil and butter until deeply caramelized.
Remove and reserve.
Step 3 – Build the Braise
Cook the reserved vegetables until lightly caramelized.
Return the beef to the pot.
Add the reserved Barolo marinade.
Bring to a simmer.
Cover and cook at 325°F (165°C) for 3½–4 hours, until fork tender.
Remove the meat.
Blend and strain the sauce.
Reduce until glossy.
Step 4 – Prepare the Purée
Cook the celeriac and potatoes until tender.
Blend with butter and warm cream until silky smooth.
Season with salt.
Step 5 – Cook the Porcini
Sauté the porcini in butter with garlic and thyme for 4–5 minutes.
Season lightly.
Step 6 – Michelin-Star Plating
Spread a smooth oval of celeriac purée across one side of a large matte white plate.
Slice the Brasato into thick portions and arrange slightly overlapping on the purée.
Glaze generously with the reduced Barolo sauce.
Arrange the porcini naturally around the meat.
Finish with:
baby thyme
micro herbs
a few flakes of Maldon sea salt
delicate drops of premium Piedmont olive oil
Leave generous negative space for a refined presentation.
Chef's Tips
Marinating overnight is essential for authentic depth of flavor.
Use only Barolo DOCG for the best result.
Slice the meat only after it has rested.
Reduce the sauce until it coats the back of a spoon.
Fresh porcini are ideal, but high-quality dried porcini may be used when rehydrated.
Wine Pairing
Best Choice: Barolo DOCG
Excellent alternatives:
Barbaresco DOCG
Roero Rosso DOCG
Langhe Nebbiolo DOC
Gattinara DOCG
Chef Gianluca's Final Advice
For a Michelin-star presentation, avoid serving the beef as a rustic roast. Slice it thickly and glaze each slice individually with the Barolo reduction. The celeriac purée should be perfectly smooth, while the porcini provide texture and height. Keep the garnish restrained so the deep mahogany color of the sauce remains the visual centerpiece.
— Chef Gianluca
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