Brasato al Barbera
Brasato al Barbera is a classic Italian braised beef dish from the Piedmont region, where tough cuts of beef are slow-cooked in the robust, acidic Barbera wine until fork-tender. The dish typically features a flavorful base of onions, carrots, celery, and herbs like rosemary and bay leaf, often enriched with a touch of tomato paste for depth.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, especially if using a marbled cut, while being relatively low in carbs unless served with starchy sides like polenta or mashed potatoes. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie ballpark of around 400-600 per serving depending on the cut and preparation.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 40 g |
| Carbs | 10 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Potassium | 600 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 8 mg |
| Vitamin B12 | 3 µg |
| Selenium | 35 µg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (approx. 250 g, including meat and sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, Brasato al Barbera showcases Piedmont's wine-centric cuisine, using the region's signature Barbera wine to tenderize and flavor the meat—a technique that highlights the local tradition of pairing food with indigenous wines. Nutritionally, the slow braising process helps break down tough connective tissues in the beef, making it easier to digest while preserving its nutrient density.
AI estimate may be inaccurate · Terms