Slow-Cooker Guinness Onion Garlic Butter Brisket Tips, FAQ & printable recipe

Tips for success

To get the most flavor, sear the brisket in a hot skillet for 2-3 minutes per side before adding it to the slow cooker. This adds a nice crust and deepens the beefy flavor, though it's not strictly necessary.

If you do sear, do it in a little oil over medium-high heat, then deglaze the pan with a splash of the Guinness and add that to the slow cooker as well.

For a thicker gravy, remove the brisket and onions after cooking, then simmer the liquid on the stovetop or in the slow cooker on HIGH with the lid off for 15-20 minutes to reduce.

You can also whisk in a slurry of 1 tbsp cornstarch and 2 tbsp cold water, then cook for a few minutes until thickened. Taste and adjust seasoning with salt and pepper before serving.

Variations

• Mushroom Stout Braise: Add 8 oz sliced cremini mushrooms along with the pearl onions. The mushrooms will soak up the stout and add an earthy, savory layer. Increase the butter by 1 tbsp to balance the extra liquid.
• Smoky Chipotle Twist: Stir 1-2 canned chipotle peppers in adobo sauce into the cooking liquid before adding the brisket. The smoky heat will complement the stout beautifully. Serve with lime wedges and fresh cilantro.
• Herb-Rubbed Brisket: Before placing the brisket in the slow cooker, rub it with a mixture of 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme. This adds a smoky, aromatic crust that pairs well with the butter.
• Root Vegetable Pot Roast: Add 3 carrots cut into chunks and 2 parsnips cut into chunks along with the pearl onions. These root vegetables will become tender and soak up the gravy, making the dish even more hearty and complete.

Storage and make-ahead

Fridge

Store leftover brisket and gravy in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little beef broth or water to loosen the gravy if needed.

Store leftover brisket and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy has thickened too much.

You can assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Alternatively, cook the brisket up to 2 days ahead, shred, and store in the refrigerator. Reheat gently before serving.

Serving ideas

Serve the brisket over a bed of buttered egg noodles, with the pearl onions and gravy spooned on top. A sprinkle of fresh parsley or chives adds a bright, fresh finish.

For a complete meal, add a simple green salad or steamed green beans on the side. The rich, savory flavors pair well with roasted vegetables or a crusty baguette to soak up every last drop of gravy.

This brisket is also delicious in sandwiches – pile it on toasted brioche buns with a little horseradish or pickled onions. You can also serve it over mashed potatoes or creamy polenta.

For a festive touch, garnish with crispy fried onions or a dollop of sour cream. Leftovers are perfect for a hearty breakfast hash or stirred into mac and cheese.

Frequently asked questions

Recipe card

Slow-Cooker Guinness Onion Garlic Butter Brisket

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 2 cups pearl onions, peeled
• 1 bottle (14.9 oz) Guinness stout
• 4 oz garlic-herb compound butter (cowboy butter), sliced into medallions
• 12 oz wide egg noodles
• 2 tbsp unsalted butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

40 g

Fat

36 g

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