Slow-Cooker Guinness Onion Garlic Butter Brisket Step-by-step instructions

Before you start

Before you start, make sure you have a 6-7 quart slow cooker. Trim any excess fat from the brisket, but leave a little for flavor. Peel the pearl onions if using fresh, or thaw frozen ones.

Slice the compound butter into medallions so they are ready to place on top. Have the Guinness bottle open and ready to pour. You'll also need a large pot for cooking the noodles later. Nothing needs to be pre-cooked – this is truly a dump-and-go recipe.

Instructions

Layer and Cook

1. 1Layer the Brisket and Aromatics
   Place the trimmed beef brisket flat in the bottom of a 6-7 quart slow cooker. Scatter the pearl onions around and over the brisket. Pour the Guinness stout over the meat and onions, making sure the brisket is partially submerged. Place the medallions of garlic-herb compound butter on top of the brisket.
   Look for The brisket should be nestled in the onions with the butter pats melting slightly on top.
   Tip If the brisket is larger than your slow cooker, trim it to fit or cut it into two large pieces.
2. 2Cook on Low Until Fork-Tender
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 5-6 hours, until the brisket is fork-tender and easily shreds. The meat should be cooked to an internal temperature of at least 145°F (63°C), but for best texture, cook until it reaches 200°F (93°C) and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The brisket should be very tender, and the onions should be soft and translucent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking unless necessary – each opening adds 15-20 minutes of cooking time.
3. 3Rest and Shred the Brisket
   When the brisket is fork-tender, remove it from the slow cooker to a cutting board. Let it rest for at least 10 minutes. Then, using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
   Look for The meat should pull apart easily with almost no resistance.
   Tip Resting the meat allows the juices to redistribute, keeping the shredded beef moist.

After layering the brisket, onions, Guinness, and butter, you should see the butter starting to melt and the liquid beginning to bubble around the edges.

The aroma will be rich and malty. At the end of cooking, the brisket should be fork-tender and the onions soft. Check that the meat is cooked to at least 145°F (63°C) before proceeding.

Shred and Finish

4. 4Skim the Gravy and Keep Warm
   Skim off any excess fat from the surface of the cooking liquid in the slow cooker. Return the shredded beef to the slow cooker with the onions and gravy, and keep warm on the LOW setting while you prepare the noodles.
   Look for The gravy should be rich and slightly thickened, with the butter and stout well combined.
   Tip If the gravy is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker, then cook for 15 minutes until thickened.

After shredding, the beef should be moist and tender, coated in a glossy gravy. The pearl onions should be intact but very soft. Skim any excess fat from the surface. The gravy should be thick enough to coat a spoon. If it looks thin, you can thicken it now. The slow cooker should be on LOW to keep everything warm.

Serve

5. 5Cook the Egg Noodles
   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and toss with the unsalted butter.
   Look for The noodles should be tender but still firm to the bite.
   Tip Reserve 1/2 cup of pasta water before draining – you can add it to the gravy if it seems too thick.
6. 6Serve the Brisket Over Noodles
   Divide the buttered egg noodles among serving plates or a large platter. Spoon the shredded brisket, pearl onions, and plenty of gravy over the noodles. Serve hot.
   Look for The brisket should be glistening with gravy, and the onions should be tender and sweet.
   Tip For extra richness, add a pat of butter on top of each serving before serving.

When serving, the noodles should be warm and buttered, and the brisket should be piled high on top. The gravy should be spooned generously over everything. The dish should look hearty and inviting, with the deep color of the stout and the golden butter. Each bite should be tender, savory, and satisfying.

Common mistakes

One common mistake is opening the slow cooker too often to check on the meat – each time you lift the lid, heat escapes and adds 15-20 minutes of cooking time. Another is using a brisket that is too lean; a little fat is essential for moisture.

If you skip the resting time after cooking, the meat may dry out when you shred it. Finally, don't add too much liquid – the brisket will release its own juices, so the Guinness and butter are usually enough. If the gravy is too thin, thicken it with a cornstarch slurry.

How to tell it’s done

The brisket is done when it is fork-tender and easily shreds. The internal temperature should register at least 145°F (63°C) on an instant-read thermometer, but for the best texture, cook it until it reaches 200°F (93°C).

At that temperature, the collagen has fully broken down, and the meat will pull apart with almost no resistance. The pearl onions should be soft and translucent, and the gravy should be rich and slightly thickened. If the brisket is still tough, continue cooking and check every 30 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest