Name: Smokey Brisket Zoodle Soup
Prep time: 10 min
Cook time: 252 min
Total time: 262 min
Ingredients: 1 T ghee; 1.5 lbs beef brisket; 1 cup sweet white onion (chopped); 1 t garlic (minced); 8 cups beef bone broth (divided); ⅓ cup tomato paste; 1 cup celery (chopped); 1 t dried oregano; 1 t smoked paprika; ½ t sea salt; ¼ t ground black pepper; 4 cups zucchini noodles

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Smokey Brisket Zoodle Soup

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Prep Time 10

Cook Time 4 12

Total Time 4 22

Servings

Calories 242 kcal

Ingredients

1 T ghee
1.5 lbs beef brisket
1 cup sweet white onion chopped
1 t garlic minced
8 cups beef bone broth divided
⅓ cup tomato paste
1 cup celery chopped
1 t dried oregano
1 t smoked paprika
½ t sea salt
¼ t ground black pepper
4 cups zucchini noodles

Instructions

In a 5-quart Dutch oven, heat the ghee over medium-high heat for 2 minutes. Blot the beef dry using a paper towel and place it into the Dutch oven. Sear for 4 minutes on each side.
Add the onions and garlic to the Dutch oven and cook for 2 minutes. Pour in 6 cups of beef bone broth, then bring to a boil. Cover with a lid and reduce the heat to low. Allow it to simmer for 3 hours.
Stir in the remaining beef stock, tomato paste, celery, oregano, smoked paprika, sea salt, and black pepper.
Keep the lid cracked slightly and continue to cook for 1 hour or until the brisket is fork-tender.
Use tongs to remove the beef and place it onto a cutting board, then slice off any excess fat and discard.
Shred the beef and return to the pot, stirring well to combine. Serve it over zucchini noodles and enjoy!