Brasato al Barolo is a classic Italian dish made with beef that has been slow-cooked in red wine. It is typically served with potatoes or polenta and is often considered a winter dish due to its heartiness. The beef used for Brasato al Barolo generally is chuck roast or short ribs, both cuts of meat that benefit from long cooking times. The first step in making the dish is to brown the beef in a large pot or Dutch oven, which helps create a rich flavor. Once the meat has browned, red wine and aromatics are added to the pot. The beef is then simmered until it is fork-tender, which can take several hours. Brasato al Barolo is best made a day or two in advance so that the flavors have time to develop, but you can also cook it on the day of serving. Whether you’re looking for a comforting winter meal or an impressive dinner party dish, Brasato al Barolo is sure to please.