Low and Slow: Italian Tips for Juicy Beef Brisket from Pellicano’s Marketplace

Low and Slow: Italian Tips for Juicy Beef Brisket from Pellicano’s Marketplace

How Long Does Beef Brisket Take to Cook?

At Pellicano’s Marketplace, we swear by 18 minutes per pound for the perfect beef brisket. Since ovens can differ, always check for tenderness with a fork towards the end. If the fork slides through the meat effortlessly, your brisket is ready.

Tips for Tender, Juicy Brisket:

Season Generously: Channel your inner Italian chef by seasoning early and well. Use kosher salt and freshly ground black pepper for maximum flavor. Take the brisket out of the fridge, season all sides liberally, and let it sit until it reaches room temperature. This helps start the tenderizing process, much like a simplified dry brine.

Low and Slow Cooking: Brisket is a tougher cut, so slow and steady wins the race. Begin by cooking it in a 425°F oven to achieve a rich, golden-brown crust. Then, lower the heat to 300°F, add broth and seasoning, cover with foil, and cook for another 2 hours and 30 minutes or until tender. If you’re short on oven space, our slow-cooker method is just as effective.

Use the Right Roasting Pan: Opt for your largest, heaviest, high-sided roasting pan. While a disposable pan can work in a pinch, a heavy-duty one ensures even cooking and perfect caramelization, akin to baking a hearty Italian lasagna.

Fat-Side-Up: Always roast brisket with the fat side facing up. This allows the fat to baste the meat and any accompanying vegetables, enhancing the flavors. However, trim the fat to about ⅛ inch to avoid a greasy result.

Slice Against the Grain: After roasting, let the brisket rest before slicing against the grain. This breaks up the muscle fibers, making each bite more tender—similar to preparing a succulent Bistecca alla Fiorentina.

Make It Ahead:

For the best flavor, roast your brisket a day before you plan to serve it. After cooking, let it cool slightly, slice against the grain, and return the slices to the juices. Refrigerate overnight, allowing the brisket to absorb all the delicious flavors. Reheat gently before serving.

Serving Suggestions:

Our recipe includes roasted potatoes, but the options are endless. Pair your brisket with a farro salad or a carrot ginger soup for a complete meal. For a more festive occasion, check out our favorite brisket sides or pair it with classic BBQ dishes for a versatile feast. Don’t forget to pick up some fresh produce from Pellicano’s Marketplace to complement your meal perfectly.

Brisket Leftovers:

Store leftover brisket in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. One of our favorite ways to enjoy leftovers is in a breakfast hash with fried eggs—a perfect start to your day. Grab some fresh eggs and herbs from our store to make the most of your brisket leftovers.

Have you tried this recipe? Share your experience in the comments below!

8 – 10 servings

10 mins

4 hrs 25 mins




Surf and Turf Cooking Instructions

Lobster Tail-

  • Thaw the lobster tail prior to preparing.  You can thaw them overnight in the refrigerator, or by placing the lobster tails in a zip lock bag and submerging it in cool water for 30-60 minutes.
  • Butterfly the lobster tail by using kitchen shears cutting the shell lengthwise, end to end. 
  • Lightly lay the meat on top of the shell.  This creates a nice presentation and a natural rack. 
  • Place the tails on a baking sheet.  Brush melted butter on the meat of the lobster tail, and season if desired.  We use a light amount of both Himalayan pink sea salt and paprika.
  • Set the oven to broil on high and cook for 1-minute per ounce (7-ounce tail = 7 minutes)
  • Garnish with fresh lemon wedges.

Filet Mignon-

  • Remove the Filets from refrigeration about 30-60 min prior to cooking.  This will allow the meat to cook more evenly throughout. 
  • Drizzle extra virgin Olive oil on both sides of the steak, then season using our own Pellicanos Paul’s Seasoning blend. 
  • Cook on the grill with med-high heat for 4-5 minutes per side, the internal temp should be 125-130°F (medium rare) when you remove the steaks from the grill. 

Twice Baked potato-

  • Remove the plastic wrap, then place the potatoes on a baking sheet. 
  • Preheat oven to 400°F and cook for 15- 20 mins. 
  • If the Potatoes are frozen, cook them for 40 mins
Parmesan Baked Fries

Parmesan Baked Fries


  • 4 Russet Potato, cut into fries
  • 2 Sweet Potatoes, cut into fries
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 2 tbsp Sage Leaves, chopped
  • 1/2 tsp Paprika
  • 1/2 tsp Cento Coarse Sicilian Sea Salt
  • 1/2 tsp Cento Garlic Powder
  • 1/2 tsp Cento Ground Black Pepper
  • 1/2 cup Parmesan Cheese
  • 2 Fresh Basil Leaves, julienne cut
  • Balsamic Ketchup


Preheat oven to 425F. Wash raw potatoes and slice into long fry shapes. In a large bowl, let fries soak in water for 30-45 minutes, then dry on a paper towel. Put dry potato slices into a large mixing bowl and coat with olive oil. Add in sage, paprika, salt, pepper and garlic powder, mixing until fries are evenly coated. Layer fries onto a nonstick baking sheet, do not overlap. Bake for 25 minutes, then turn and bake an additional 25 minutes or until crispy. Remove from oven and toss with parmesan cheese, then finish with a drizzle of olive oil and fresh basil. Serve with Cento Balsamic Ketchup for added flavor. Serves 4.

Chicken Cacciatore

Chicken Cacciatore


  • 1/4 cup Anna TIPO 00 Flour
  • Cento Fine Sicilian Sea Salt, to taste
  • Cento Ground Black Pepper, to taste
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 8 Chicken Thighs
  • 1 Yellow Onion, chopped
  • 1 tsp Bellino Minced Garlic
  • Cento Crushed Red Pepper, to taste (optional)
  • 1/2 cup Dry White Wine
  • pinch of Cento Rosemary
  • 1/2 jar Cento Roasted Peppers (12 oz), drained
  • 1 can Cento Petite Diced Tomatoes (14.5 oz)
  • 1 cup Cento Imported Greek Seasoned Pitted Olives, drained and coarsely chopped


Season flour with salt and pepper. Dredge chicken in flour, patting off any excess. Heat oil on medium-high in a large, lidded skillet or Dutch oven. Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan. Remove chicken from pan and set aside, draining any excess oil from pan. Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened. Add white wine and rosemary; cook about 2 minutes until wine evaporates. Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors. Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices. Cook about 30-40 minutes, until chicken is cooked through. Transfer to serving platter and pour sauce over top. Serves 4-6.

Sausage Bake

Sausage Bake


  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 1 tsp Bellino Minced Garlic
  • 2 cans Cento Organic Fire Roasted Diced Tomatoes (14.5 oz), drained
  • 1 lb crumbled Hot or Sweet Italian Sausage, cooked and drained
  • 2 cups Fresh Spinach, cooked
  • 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz), drained and chopped
  • 1 1/2 cups Shredded Italian Cheese Blend


Preheat oven to 375F. In a large saucepan over medium heat, heat oil and sauté garlic until golden but not brown. Raise heat to medium-high and add tomatoes, stirring for about 10 minutes to reduce excess liquid. Spoon half tomato sauce into a 9×13” casserole dish, then layer in the order of: sausage, spinach, mushrooms/peppers. Spoon remaining sauce over layers and top with cheese. Bake for about 30 minutes, or until the cheese is bubbly and golden. Let cool for 10 minutes before serving. Serves 6.

Pork and Peppers

Pork and Peppers


  • 4 Pork Chops, boneless
  • 1/2 cup Red Onion, sliced
  • 1/2 cup Cento Marinated Pepper Strips, drained
  • 2 tsp Bellino Minced Garlic
  • 2 tsp  Basil
  • 2 tsp Rosemary
  • 2 tsp Cento Oregano
  • 4 Fresh Basil Leaves
  • 2 tbsp Cento Red Wine Vinegar
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • Cento Fine Sicilian Sea Salt, to taste
  • Cento Ground Black Pepper, to taste
  • 1 tsp Sugar


Grind dry spices with a mortar and pestle until finely ground. Apply the dry spice rub and lightly cover with oil before grilling. Grill pork over medium-high heat until internal temperature of 150F is reached. In a saucepan over medium heat, sauté onions until they start to soften. Add minced garlic and pepper strips to the onions and continue to sauté for 2 minutes. Turn off heat and add sugar. Cover grilled pork chops with sautéed onions and peppers, finish with julienne sliced fresh basil. Serves 4.

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