Recipe by Menachem Goodman

Easy Pulled Beef and Pulled Chicken

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Meat Meat
Easy Easy
10 Servings

No Allergens specified

6 Hours, 30 Minutes

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.  

Each of these recipes serves 10-12


Easy Pulled Beef

  • 1 5-pound (2 and 1/4-kilogram) kolichel or second-cut brisket

  • 1 Spanish onion, sliced in half rings

  • 2 cups chicken or beef stock, such as Manischewitz

  • 1/2 cup Tuscanini Olive Oil (or any other oil)

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon chili powder

  • 2 teaspoons Pereg Paprika

  • 4 cloves garlic, smashed

  • barbecue sauce of choice (I used one of my homemade ones)

Easy Pulled Chicken

  • 1 5-pound (2 and 1/4-kilogram) package chicken breasts

  • kosher salt, to taste

  • pepper, to taste

  • 1/2 cup chicken stock, such as Manischewitz


Prepare the Pulled Beef


Preheat oven to 225 degrees Fahrenheit (105 degrees Celsius).


Place the sliced onions on the bottom of a metal baking pan and top with the meat. Add the rest of the ingredients except for the barbecue sauce to the pan, covering the meat. Cover tightly with aluminum foil and bake in preheated oven for six hours.


Remove from oven and transfer the meat to a separate pan. Using two forks, shred the meat as desired. Add barbecue sauce of choice and serve.


If you’re not serving this immediately, don’t add the barbecue sauce right away. Instead, add a bit of the pan stock from the meat into the shredded beef to keep it from going dry, and add the barbecue sauce when reheating.

Prepare the Pulled Chicken


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).


Place chicken breasts, salt, pepper, and chicken stock in a metal baking pan. Cover well with aluminum foil and place in preheated oven. Bake for one hour until chicken is fork-tender.


Remove from oven. Remove chicken from the pan and pull using two forks. Add the hot sauce and honey and mix well.


If you’re not using this immediately, don’t add the hot sauce and honey right away. Instead, add them when reheating.


Recipe, Styling and Photography by Menachem Goodman

Easy Pulled Beef and Pulled Chicken

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7 months ago

5 lbs (10?) of meat makes only 8 servings?

Avigael Levi
Reply to  Chaya
7 months ago

The general rule of thumb is 1/2 pound of meat per person (so that could be 10 servings) but it depends on everyone’s appetites and what else is being served, etc.

Mordechai Rozwaski
Mordechai Rozwaski
10 months ago

225 degrees seems very low .

Reply to  Mordechai Rozwaski
10 months ago

It’s at 225F for 6 hours. The recipe uses a low and slow method. If you’re concerned you could probably cook it at 300F for 4-5 hours.

Chaya W
Chaya W
1 year ago

If I make half of the beef recipe how long should I cook it for?

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