Bobby Lovera's Easy Beef Brisket Barolo Recipe

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Easy Beef Brisket saturated with Barolo wine and a hint of Black Truffles baked in the oven. Falling apart tender with my secret sauce. This is the recipe to try if you have never experienced the flavor of Black Truffles as it uses only a small amount of mild Black Truffle oil which is not expensive.
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Prep time:
Cook time:
Servings: 8


Cost per serving $3.61 view details
  • 4 1/2 Lb. Beef Brisket from flat end...make sure it is mostly meat and not just a slab of fat or from the pointed tip. The smaller ones might not be as tender.
  • 1 T. Sea Salt (optional...See advice in review/comment section below)
  • 2 T. Fresh ground Black Pepper
  • 2 T. Mixed dried Italian Herbs (The blend I use has also dried Garlic chips and bits of Sundried Tomato and dried red Bell Pepper included)
  • 2 T. Herbs de Provence dried
  • 2 Bay Leaves whole dried
  • 1 pinch Allspice (optional...some chefs use cinnamon, juniper, or cloves here)
  • 1 C. Barolo red wine (substitute a deep bold red)
  • 1 T. Mild Black Truffle oil (in olive oil base)
  • Sugo Barolo pan sauce
  • Fresh chopped Herbs for garnish
  • 1 C. Sauteed mushrooms in butter and few drops of truffle oil for garnish (optional)
  • For the Sugo Barolo pan Sauce:
  • 2 1/2 C. Brisket brodo... all liquid and drippings from the baking dish
  • 2 T. Instant Au Jus gravy mix (a half packet) or Better than Gravy Beef mix
  • 1 t. Roasted Garlic paste (more to taste as desired)
  • 1 T. Tomato Paste or Sundried Tomato Pesto made with nuts and cheese included
  • 1 T. Pine Nut paste/Almond Butter or Sundried Tomato Pesto made with nuts and cheese included
  • 1 T. Parmegianno powder
  • 1 T. Mixed chopped olive Tapenade/Olive Bruschetta
  • 1/4 t. Anchovie Paste
  • 1/4 t. Balsamic Vinegar
  • More Barolo wine and or bacon to taste as desired


  1. This is not a "Cured/Corned Beef Brisket" starts with fresh raw beef Brisket and it will become darker and begin to firm slightly after it begins to cool which makes slicing attractively shaped servings a bit easier. You can stretch the sauce by using the whole packet of Au Jus and a little more wine.
  2. Open the package of fresh Brisket and drain away and discard any blood that might have accumulated in the package as it is not needed.
  3. Place Brisket in glass rectangle baking dish. It must be glass for this cooking time and temperature.
  4. Douse the Brisket with the Barolo and season it with the Salt, Pepper, and dried Herbs and spices leaving the bay leaves in the dish beside the meat.
  5. Drizzle the Truffle oil onto the meat.
  6. Cover dish tightly with heavy duty foil and leave a small pencil gap at one corner so a little steam can escape.
  7. Bake at 375F for 90 minutes...Glass rectangle dish procedure.
  8. Remove dish from oven and let cool in the dish for 30 will still be warm as the glass is very insulating and the meat is still cooking slowly.
  9. Remove foil from dish and using a large spatula lift the meat over to an oven safe serving platter.
  10. Carefully pour Brisket brodo into skillet or sauce pan and heat to simmer.
  11. Whisk in remaining sauce ingredients and simmer to thicken slightly; adjusting wine and salt flavors to your liking.
  12. Pour sauce over Brisket and keep warm until needed.
  13. Prepare and apply chosen garnish before serving.
  14. * A Brisket like this one can be found at Walmart for 5$ per pound in similar sizes and know that the larger ones with sufficient marbling are more tender and that different brands of meat might be better suited for braising. You may create the same flavor with a less expensive English Cut Pot Roast...add a little more salt then spread 1 C. Chopped Mire Poix beneath the roast to help the juices flow around both sides of the meat and proceed.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 192g
Recipe makes 8 servings
Calories 294  
Calories from Fat 130 44%
Total Fat 14.4g 18%
Saturated Fat 5.06g 20%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 534mg 22%
Potassium 638mg 18%
Total Carbs 1.46g 0%
Dietary Fiber 0.3g 1%
Sugars 0.37g 0%
Protein 37.47g 60%



  • Bobby Lovera
    February 12, 2014
    Are you looking for the mixed Italian dried Herb seasoning that I have been using? It's called Instant Gourmet Rustic Italiano.

    I suppose you could substitute a packet of Good Seasons Italian dressing seasoning with some extra dried Italian Mixed herbs of common type but there will be some salt in the dressing mix; or just create your own special blend...but there is no substitute for the wonderfully aromatic herbs de provence.
    Do not attempt to completely season a beef brisket with Salt as the large grain structure of the meat will cause the juices to pour out of the meat entirely leaving a profuse amount of divine heavenly brodo but the meat will turn dry as soon as it is removed.
    Instead use less salt and more herbs and spices, then rely upon a better tasting sauce to complete the balance. Most slow smoked Briskets from Texas do not have any salt at all causing all of the juices to remain in the brisket; and they prefer the large end...while in Kansas City they prefer the flat end slightly salted with potent spices, which yields enough brodo to make a gravy if you use a glass rectangle baking dish in the oven.
    The Kansas City oven method yields a very tender "pull apart" texture while the meat is still warm from the oven, especially the thinner areas which will last long enough to make the pan of gravy and serve it complete, and this method yields beautiful slices especially from the thickest area, that can be served later as antipasto cold appetizers. Finally, because most of the juices are still in the meat; this can be reheated one time without turning dry and if that happens to be the thickest area then it will fall apart tender also assuming that you have not purchased a brisket taken from an old dairy cow.
    Antipasto and sandwich slices should be slightly firm and taken from the thickest area of the brisket.
    This is an Italian recipe of mine I hope you enjoy it... especially the way I flavor the sauce. I chose the Kansas City oven method because it's easy but you will have to cook the meat on a thick piece of glass and no other pan will succeed at this rate.
    The touch of vinegar and Anchovie really made the Truffle flavor stand up and sing.
    Oooh... That Sauce !
    It was delicious.
    I've cooked/tasted this recipe!
    • Arturo Féliz-Camilo
      February 20, 2014
      Looks so yummy! Thanks for sharing!
      I've cooked/tasted this recipe!
      1 person likes this review
      2 replies
      • Bobby Lovera
        February 21, 2014
        Thank You Arturo! I'll send some Black Truffle oil and seasonings to your island so you can try it.
        1 reply
    • Salad Foodie
      March 3, 2014
      Yes I agree with you on this one Bobby - "Oooh that sauce!" I should have made double the sauce because we were scraping the platter trying to get more of it. First off my disclaimer ~ I had to make some substitutions because I didn't have everything needed. But I tried to stay as close to the ingredients as you wrote them. (I can only imagine how much tastier this might be, following your recipe exactly.) My Sunday company just loved it. I posted a picture of my plattered brisket ready for slicing - see the last photo on your recipe page for my first try at Bobby Lovera's Easy Beef Brisket Barolo!
      I've cooked/tasted this recipe!
      This is a variation
      1 person likes this review
      1 reply
      • Bobby Lovera
        March 4, 2014
        Your Brisket looks scrumptious! I think your sauce seems to be a little bit thicker than mine. So what are some of the substitutions that you made? Did you change the cooking time for the smaller 3 1/2 Lb. Brisket or did you proceed and let it become a little darker? With the smaller Brisket I presume that you had less brodo to work with when you started the sauce...Did you add more wine, water or pre made broth to compensate? I've been meaning to try cooking one of those smaller Briskets for quite some time. The smallest size Briskets come from the point and are normally used for creating stocks and sauces as there is not much meat there.


      • ShaleeDP
        March 12, 2014
        i like this one. it looks good and sumptuous!
        • judee
          February 18, 2014
          My mom used to always make brisket, but this seems to have alot more spices.
          1 reply
          • Bobby Lovera
            February 18, 2014
            Yes...I recommend plenty because it is low in salt which prevents the meat from releasing too much brodo thus becoming dry. I needed to serve nice looking slices instead of pile of hash, and I didn't want to be cooking for 4 hours either... so this popular cooking method from Kansas City was the only solution for my needs. I simply converted my recipe for use with the glass dish cooking procedure.

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