Fill your bowl with juicy brisket and a medley of veggies for a rich soup filled with nourishing ingredients.
If you love a hearty beef stew, this recipe is going to be your new weeknight favorite. It has plenty of protein to keep you feeling nourished, while also filling your daily veggie intake with ample vitamins and minerals.
This soup’s rich flavor is made possible by browning the brisket in buttery ghee before simmering with beef stock, herbs, and tomato paste. To achieve that fork-tender bite, we let it slow cook for about four hours to allow the juices to fuse with the meat. This also allows distinct spices like paprika to shine through and add in a hint of smoky flavoring.
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Ample veggies make up the bulk of this soup, including classic favorites like carrots, celery, and onions. The zucchini noodles take the place of pasta with a slurp-worthy taste that’s naturally gluten-free and low in carbs. If you’re looking to add even more veggies, you can also toss in extra mushrooms, parsnips, and sweet potatoes for extra fiber.
To get started, melt the ghee over medium-high heat in a Dutch oven for two minutes. The Dutch oven has the ability to hold in heat and tenderize tough cuts of meat for long periods of time. This makes it ideal for sealing in extra juices and flavor.
Next, you’ll want to blot the beef dry using a clean paper towel. This will help the beef brown better during the cooking process and make for a richer flavor. When ready, place the beef into the Dutch oven and sear for four minutes on each side.
Then, add in the onions with the garlic and let them simmer for two minutes. When the veggies are fragrant, pour in six cups of beef stock and bring to a boil. Cover the pot with a lid, reduce the heat to low, and allow it to simmer for three hours.
After allowing the beef to simmer, stir in the remaining beef stock, tomato paste, celery, carrot, oregano, smoked paprika, sea salt, and black pepper. Leave the lid slightly cracked and continue to cook for one hour, or until the brisket becomes fork tender.
When the hour is up, use a pair of tongs to remove the beef and place it onto a cutting board. Shred the meat with a fork and transfer it back to the pot. Stir well and ladle the hot soup over the zucchini noodles in a serving bowl. The heat from the broth will tenderize the noodles just enough without making them mushy.
Enjoy immediately and store leftovers in an airtight container for up to one week in the fridge.
Smokey Brisket Zoodle Soup
Smokey Brisket Zoodle Soup
- 5 qt Dutch oven
- 1 T ghee
- 1-3 lb. beef brisket
- 1 cup chopped sweet white onion
- 1 t minced garlic
- 8 cups beef stock, divided
- 1/3 cup tomato paste
- 1 cup chopped celery
- 2 cups chopped carrots
- 1 t oregano
- 1 t smoked paprika
- 1/2 t sea salt
- 1/4 t ground black pepper
- 4 cups zucchini noodles
- 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 stock, 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, carrots, 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 it back to the pot, stirring well to combine. Serve it over zucchini noodles and enjoy!
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