There’s something about pulled beef that just screams Purim. Perhaps it’s because it can double as both a fancy Seuda appetizer as well as a down-to-earth party main. Whatever the reason, Purim is the perfect occasion to feature it on the table, and it will most certainly be enjoyed by all!

In this recipe roundup, we’ve curated a selection of mouthwatering pulled brisket recipes that are sure to delight your guests and add a touch of culinary excellence to your Purim festivities. From classic slow-cooked brisket to creative twists on traditional flavors, these recipes offer something for every palate and preference. We’ve also included some pointers for those of you who have never made pulled beef before but would like to try!

With the right guidance, you can create tender, flavorful pulled brisket that will have everyone coming back for seconds.

1. Allow the Brisket to Rest: Once the brisket has finished cooking, remove it from the heat source and let it rest for about 10-15 minutes. Allowing the meat to rest helps redistribute the juices, resulting in a more tender and flavorful brisket.

2. Transfer to a Bowl: Carefully transfer the brisket to a large bowl using tongs or a large spatula. Be mindful of any hot liquid or sauce that may be present.

3. Remove Excess Fat: Before shredding the brisket, trim off any excess fat from the surface of the meat. You can use a sharp knife to carefully cut away any visible fat layers.

4. Shred the Meat: Using two forks, start shredding the brisket by pulling the meat apart along the natural grain lines. Hold one fork in each hand and gently pull the meat in opposite directions. The brisket should easily shred into tender, bite-sized pieces.

5. Discard Bones and Excess Fat: As you shred the brisket, be sure to remove any bones or large pieces of fat.

6. Check for Consistency: As you shred the brisket, periodically check the texture and consistency of the meat. Aim for evenly shredded pieces that are moist and tender throughout.

7. Incorporate Sauce: If desired, you can return the shredded brisket to its cooking liquid or sauce to keep it moist and flavorful. Toss the shredded meat in the sauce until well coated, then serve hot.

8. Serve and Enjoy: Once shredded, your pulled brisket is ready to be served and enjoyed! Whether piled high on sandwiches, served alongside mashed potatoes, or enjoyed on its own, your tender and flavorful brisket is sure to be a hit at your next Purim gathering.

1. Easy Pulled Beef and Pulled Chicken by Menachem Goodman

The Easy Pulled Beef is my classic pulled beef recipe. I don’t cook it in barbecue sauce like many people do because it cooks better this way. Trust me on this one, I won’t let you down. As for the pulled chicken, it is super quick to make, it also has tons of flavor with almost no effort. Serve it over tacos, in a bun, or even over your favorite salad.

2. Pulled Beef Tacos by Brynie Greisman

This popular dish starts with a humble piece of chuck. It’s the Asian seasoning that takes it over the top, and the slow, long cooking that makes it soft and succulent. My seven-and-a-half–year-old grandson proudly boasted to his neighbor that he ate pulled beef in tacos at our house on Rosh Hashanah, but the recipe wasn’t going to be in the magazine for two months! Here it is for you to enjoy!

3. Pulled Beef-Taco Salad with Avocado-Lime Dressing by Faigy Murray

I make this salad for every single barbecue I host. The only thing I switch up is the protein I put in it. This one a little more high-end due to the pulled beef.

4. Gnocchi with Pulled Beef by Ruchele Honig

A comforting and tantalizing pasta and beef dish.

5. Pulled-Beef Hamantashen by Michal Frischman

Pulled beef is apparently still a thing, and I’m still on the bandwagon! The marinade for this recipe is crazy easy and yields a very soft and savory pulled beef. If you’re not in the mood to start patchkeing with the hamentaschen, just place the beef on the pizza rounds and bake open for perfect mini beef pizzas.

6. Easy Pulled Brisket by Shena Dominitz

This easy pulled brisket is slow cooked in the oven for eight hours and seasoned with crushed tomatoes, maple syrup, garlic, bay leaves, and cinnamon.