I can’t believe it’s taken me this long to post a brisket recipe on Kitchen Tested.  I cook brisket practically every week for my family and I have so many simple and easy recipes that I want to share but today is all about this pulled barbecue brisket soup. The lean brisket cooks for hours in a homemade barbecue sauce, onions, tomatoes and broth and all you have to do is pull the brisket apart in the pot when it’s cooked. The shredded brisket is tender, tangy and sweet and the broth is packed with intense flavor from 4-5 hours of low and slow cooking. I could talk about brisket all day long but I’ll let you just drool over this recipe. Don’t worry, I’ll share my other brisket recipes with you soon. I promise!

For more information about brisket and any other cuts of kosher meat, you must check out this Kosher Meat Guide with cuts and cooking methods from Busy in Brooklyn. It’s amazing and so informative!

Pulled Barbecue Brisket Soup

2-3 lb. 1st cut brisket (if 2nd cut, remove all fat)
2 Tbsp olive oil
2 onions, chopped
1 green bell pepper, finely chopped
1 14. oz can chopped tomatoes
4 cup beef broth
1 1/2 cup homemade barbecue sauce (recipe below)

Homemade Barbecue Sauce 

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
4 cloves garlic, minced
2 Tbsp paprika
1 Tbsp chili powder
1 Tbsp worcestershire sauce

I combined all of the ingredients for the homemade barbecue sauce and set the bowl aside.

I pre-heated the oven to 325 degrees F. I heat my large dutch oven (you can use any heavy-bottom large pot) over medium-high heat, added the olive oil then placed the brisket in the pot to brown. I left the brisket for 5 minutes then flipped it over to brown the other side. If the brisket sticks to the bottom of the pot when you lift it, leave it to cook for another few minutes so you don’t rip the meat. When meat is ready to be flipped, it should separate easily from the pot or pan.

I removed the browned brisket from the pot and set it aside on a plate. With the pan still hot on the stove, I added the chopped onion s and cooked for 4-5 minutes, stirring occasionally, until the onions were beginning to brown.

I added the broth and scraped the bottom of the pot with a wooden spoon to pick up those little brown bits from cooking the brisket and onions. I added the chopped tomatoes, chopped green bell pepper and homemade barbecue sauce and stirred to combine. I placed the browned brisket in the center of the pot and brought the broth to a boil. I covered the pot with the dutch oven lid (if you are using a regular pot with an oven safe lid, wrap the top in foil to keep the heat in), placed the brisket soup in the oven and cooked for 4-5 hours.

I carefully removed the heavy pot from the oven and removed the lid.

I set the pot aside to cool for a few minutes so I wouldn’t give myself a “steam facial” from the hot soup then shred the brisket with two forks.

At this point, you can just eat the soup as is. I topped my bowl of soup with chopped fresh cherry tomatoes and fresh parsley. If you want to remove any fat from the soup that came out of the brisket while cooking, cool the soup in the pot then refrigerate overnight. Any of the fat in the soup will rise to the top and harden over the broth. You can just scrape the fat off of the top with a spoon and throw it away. The the soup is ready to heat up and eat.

Pulled Barbecue Brisket Soup
 
Author:

Ingredients
Pulled Barbecue Brisket Soup
  • 2-3 lb. 1st cut brisket (if 2nd cut, remove all fat)
  • 2 Tbsp olive oil
  • 2 onions, chopped
  • 1 green bell pepper, finely chopped
  • 1 14. oz can chopped tomatoes
  • 4 cup beef broth
  • 1½ cup homemade barbecue sauce (recipe below)
Homemade Barbecue Sauce
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 4 cloves garlic, minced
  • 2 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 Tbsp worcestershire sauce

Instructions
  1. Combine all of the ingredients for the homemade barbecue sauce and set the bowl aside.
  2. Heat the oven to 325 degrees F.
  3. Heat a large dutch oven (you can use any heavy-bottom large pot) over medium-high heat, add the olive oil then place the brisket in the pot to brown.
  4. Leave the brisket in the hot pot for 5 minutes then flip it over to brown the other side. If the brisket sticks to the bottom of the pot when you lift it, leave it to cook for another few minutes so you don’t rip the meat. When meat is ready to be flipped, it should separate easily from the pot or pan.
  5. Remove the browned brisket from the pot and set it aside on a plate.
  6. With the pan still hot on the stove, add the chopped onions and cook for 4-5 minutes, stirring occasionally, until the onions are beginning to brown.
  7. Add the broth and scrape the bottom of the pot with a wooden spoon to pick up those little brown bits from cooking the brisket and onions.
  8. Add the chopped tomatoes, chopped green bell pepper and homemade barbecue sauce and stir to combine.
  9. Place the browned brisket in the center of the pot and bring the broth to a boil. Cover the pot with the dutch oven lid (if you are using a regular pot with an oven safe lid, wrap the top in foil to keep the heat in), place the brisket soup in the oven and cook for 4-5 hours.
  10. Carefully remove the heavy pot from the oven and remove the lid.
  11. Set the pot aside to cool for a few minutes so I wouldn’t give myself a “steam facial” from the hot soup then shred the brisket with two forks.
  12. At this point, you can just eat the soup as is. I topped my bowl of soup with chopped fresh cherry tomatoes and fresh parsley. If you want to remove any fat from the soup that came out of the brisket while cooking, cool the soup in the pot then refrigerate overnight. Any of the fat in the soup will rise to the top and harden over the broth. You can just scrape the fat off of the top with a spoon and throw it away. The the soup is ready to heat up and eat.