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!