Citarella Old-World Brisket

Citarella Old-World Brisket

By Citarella Published: September 28, 2016

  • Yield: 6 (6 Servings)

The roast is the centerpiece of any holiday table — and slow-cooked brisket is one of our favorite celebratory cuts. Braised in a combination of aromatic onions, carrots, and Bay leaf, this flavorful roast is a guaranteed show-stopper.


  • 3 Tbsp Citarella extra-virgin olive oil divided
  • 2 large onions sliced thin
  • 3-3½ lbs Citarella prime, first-cut beef brisket
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 3 carrots peeled and cut into ½-inch pieces
  • 2 28-oz cans Citarella whole, peeled tomatoes hand-crushed
  • 1 Tbsp sugar
  • 1 Bay leaf


  1. Preheat oven to 350° F.
  2. Heat 1 tablespoon of olive oil in a large, ovenproof pan. Sauté the onions until light brown; remove from the pan and set aside.
  3. Season both sides of the brisket with salt and pepper.
  4. Add the remaining oil to the pan and heat. When the oil is hot, add the brisket, browning it on both sides.
  5. Add the sautéed onions and all remaining ingredients. Cover the pan and bring the liquid to a simmer.
  6. Then, place the covered pan into the preheated oven and roast the brisket for about 2½ hours, until tender.
  7. Remove the brisket from the pan and let it rest for 15 minutes. Discard the Bay leaf.
  8. Slice the brisket against the grain and serve with pan juices and vegetables, straining excess fat, if necessary.