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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 20 Minutes
Diets
Pulled beef has been all the rage; you’ve tried it in tacos, pizza and over potatoes. This is my newest way to use pulled beef and I think it might beat them all!
2 tablespoons oil, such as Gefen Cottonseed Oil
1 (4-pound) brisket
2 Spanish onions, sliced
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
1/4 cup red wine, such as Tuscanini Red Cooking Wine
1 tablespoon oil, such as Gefen Cottonseed Oil
2 Spanish onions, diced
4 large zucchinis, peeled and cubed, divided
3 parsnips, peeled and cubed
1/2 teaspoon freshly grated ginger
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees Fahrenheit.
Heat oil in a large skillet, then sear brisket for 10 minutes on each side. Transfer to a baking dish. Sauté onions in the same skillet; season with salt and pepper. Add wine, then pour mixture over brisket and cover tightly. Braise for three hours, then shred meat with two forks.
Heat oil in a large pot. Sauté onions, then add three zucchinis, parsnips, ginger, salt, pepper and enough water to cover. Bring to a boil, then reduce heat and simmer until soft. Blend with an immersion blender until smooth. Add remaining zucchini and simmer for another five minutes, until soft.
Serve soup topped with pulled brisket.
Photography and Styling by Chay Berger
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