French Onion Dijon Cream Beef Brisket Tips, FAQ & printable recipe

Tips for success

For the most tender brisket, always cook on LOW. The longer cooking time allows the collagen to break down completely, resulting in fork-tender meat.

If you’re short on time, HIGH can work, but the texture will be slightly less yielding. Also, let the brisket rest for at least 3 minutes before shredding; this allows the juices to redistribute and prevents the meat from drying out.

If the gravy is too thin, remove the beef and onions with a slotted spoon, then simmer the sauce on the stovetop for 5-10 minutes to reduce.

You can also whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until thickened. Taste and adjust seasoning with salt and pepper before serving.

Variations

• Herbed Variation: Stir in 2 teaspoons fresh thyme leaves and 1 teaspoon chopped rosemary with the sour cream and mustard. The herbs infuse the gravy with a woodsy, aromatic note that pairs beautifully with the beef.
• Spicy Kick: Add 1 teaspoon red pepper flakes or a minced chipotle pepper in adobo sauce to the sauce before cooking. The heat cuts through the richness and adds a subtle smokiness.
• Mushroom Lovers: Add 8 oz sliced cremini mushrooms along with the onions. They will release their liquid and absorb the savory gravy, adding an earthy depth to the dish.
• Beer-Braised: Replace 1/2 cup of the beef consommé with a dark beer, such as stout or porter. The beer adds a malty sweetness and complexity to the sauce.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze cooked brisket and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a covered pot over low heat, stirring occasionally, until warmed through. Add a little beef broth to loosen the sauce if needed.

Store leftover brisket and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.

This dish can be prepared up to 2 days ahead. Cook the brisket as directed, let it cool completely, then refrigerate in the slow cooker insert or a covered container. When ready to serve, reheat gently on the stovetop or in the slow cooker on LOW until warmed through.

Serving ideas

Serve the shredded brisket over steamed white rice to soak up the creamy gravy. The rice provides a neutral base that lets the rich sauce shine.

Alternatively, serve on crusty bread or over mashed potatoes for a heartier meal. A side of roasted green beans or a simple green salad balances the richness.

For a true French onion experience, pile the brisket onto toasted baguette slices and top with melted Gruyère cheese, then broil until bubbly.

This dish also works well in tacos, on baked potatoes, or stuffed into a warm tortilla with a sprinkle of fresh herbs. Leftover gravy is delicious spooned over roasted vegetables or eggs.

Frequently asked questions

Recipe card

French Onion Dijon Cream Beef Brisket

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 2 large Vidalia onions, thinly sliced
• 1 cup beef consommé
• 1/2 cup sour cream
• 2 tbsp whole-grain Dijon mustard
• 1/2 cup au jus

Instructions

1. Place the trimmed beef brisket flat in the bottom of a 7-quart slow cooker. Pile the thinly sliced Vidalia onions over and around the brisket. Pour the beef consommé around the base, not over the top, to keep the seasoning in place.
2. Dollop the sour cream and whole-grain Dijon mustard on top of the brisket and onions. Pour the au jus along the side of the pot. Do not stir; the layers will meld during cooking.
3. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, until the brisket is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C) for food safety, though it will likely be higher. Let it rest for 3 minutes before slicing.
4. Once the brisket reaches at least 145°F (63°C), remove the slow cooker insert or turn off the heat. Let the brisket rest, covered, for at least 3 minutes before shredding. This allows the juices to redistribute.
5. Using two forks, shred the brisket directly in the slow cooker, mixing it with the onions and pan juices. Stir gently to combine the sour cream and mustard into a creamy gravy. The onions should be silky and the meat coated in the sauce.
6. Serve the shredded brisket and creamy onion gravy over steamed white rice or with crusty bread. Spoon extra gravy over the top.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

12 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.