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
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.

Sausage Alla Botto

Sausage Alla Botto


  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 1 lb Sweet Italian Sausage, precooked and sliced
  • 1 tsp Bellino Minced Garlic
  • 1 tsp White Onion, finely diced
  • 1/2 cup White Button Mushrooms, sliced
  • 1/2 cup Cento Imported Pepperoncini, stems removed and thinly sliced
  • 1/4 cup Cento Chefs Cut Tomatoes
  • 1/4 cup Dry White Wine
  • 1/4 cup Sherry Cooking Wine
  • Cento Fine Sicilian Sea Salt, to taste
  • Cento Ground Black Pepper, to taste
  • 1 lb Anna Capellini
  • 2 oz Romano Cheese, grated
  • 1 tsp Cento Basil, finely chopped
  • 1 tsp Fresh Parsley, for garnish


Precook the sausage, then slice in on an angle about a half-inch thick. In a sauté pan over high heat, heat olive oil, then add sausage, garlic, onion and mushrooms until all ingredients are browned. Add pepperoncini, tomato strips, white wine and sherry wine. Cook pasta according to package directions. Let ingredients begin to simmer, then add cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Add pasta to pan and mix until all ingredients are thoroughly combined. Serve warm. Serves 2.

Roast Beef Done Right

Roast Beef Done Right


  • 1 beef Bottom Round Roast (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons finely chopped fresh basil leaves
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 3 cups reduced-sodium beef broth
  • 1-1/2 cups water


  1. Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
  2. Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.
  3. Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)
  4. Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
Steak Pasta

Steak Pasta


  • 1 beef Top Sirloin Steak, 3/4 inch thick (about 1 pound)
  • 1-1/4 cups balsamic vinegar
  • 1 teaspoon packed light brown sugar
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 cup minced shallots
  • 1 tablespoon minced garlic
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 fresh red bell pepper, cut into 1-inch pieces
  • 5 cups cooked penne pasta (about 8 ounces uncooked)
  • 1/4 cup shredded Parmesan cheese


  • Chopped fresh basil leaves (optional)


  1. Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in sugar; set aside.
  2. Season beef Top Sirloin Steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Carve steak into thin slices; keep warm.
  3. Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.
  4. Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.
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