Brasato al Barolo con Purè di Sedano Rapa e Funghi Porcini - Barolo-Braised Beef with Celeriac Purée and Porcini Mushrooms

Italian Barolo Braised Beef with Celeriac Purée and Porcini Mushrooms

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.

Recipe Information

Region: Piedmont, Italy

Servings: 4. Prep Time: about 25 minutes. Cook Time varies with the cut and technique described above. Total Time: follow the doneness and resting cues in the method rather than the clock alone.

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 (25.4 fl oz) 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 (329°F) 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.

Professional Technique

Bring the meat to an appropriate working temperature, dry the surface before searing, and respect the resting period after cooking. Use a thermometer when the cut benefits from precise doneness. Braised preparations should simmer gently rather than boil, while quick-cooking cuts should be removed from heat before carryover cooking pushes them past the target.

Chef Tips

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:

Leave generous negative space for a refined presentation.

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

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Keep the preparation focused on the principal ingredient in Brasato al Barolo con Purè di Sedano Rapa e Funghi Porcini - Barolo-Braised Beef with Celeriac Purée and Porcini Mushrooms. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

Mistakes to Avoid

Avoid excessive heat, over seasoning and unnecessary garnishes that hide the principal ingredient or damage the intended texture.

Wine Pairing

Barolo DOCG

Firm structure, acidity and earthy complexity match slow cooked or deeply flavored meat.

Brunello di Montalcino DOCG

Its savory depth and polished tannins support braised beef, game and concentrated sauces.

Vino Nobile di Montepulciano DOCG

Red fruit, acidity and spice provide balance without overwhelming the meat.

Chianti Classico Riserva DOCG

Fresh acidity and savory character cut through richness and echo herbs in the dish.

Barbaresco DOCG

Elegant tannins and aromatic complexity suit refined meat preparations and mushroom based sauces.

Nutrition per Serving

Approximate nutrition per serving: 560 calories, 1.5 oz protein, 0.8 oz carbohydrates, 1.1 oz fat, 0.4 oz saturated fat, 0.1 oz fiber, 0.2 oz sugars, 760 mg sodium, and 135 mg cholesterol. Values vary with the cut of meat and serving size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca