Slow Cooker French Onion Brisket Noodles Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the brisket in a hot skillet before adding it to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste. It's an extra step, but worth it for special occasions. If you're short on time, you can skip it, but the dish will be less complex.

When shredding the brisket, do it while it's still warm. Cold meat is harder to pull apart and can become stringy.

Also, don't over-stir the noodles and sour cream; gentle folding keeps the noodles intact and the sauce creamy. If the dish seems too thick, add a splash of the reserved pasta water to loosen it to your liking.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden, then add them to the slow cooker with the brisket. They'll soak up the savory gravy and add an earthy depth to the dish.
• Spicy Kick: Add 1-2 teaspoons of red pepper flakes or a diced jalapeño along with the onions for a subtle heat that balances the richness of the beef and sour cream.
• Cheesy Topping: After serving, sprinkle each bowl with shredded Gruyère or Swiss cheese and let it melt slightly from the heat of the noodles. This adds a nutty, creamy finish.
• Herb Infusion: Add a few sprigs of fresh thyme or rosemary to the slow cooker during the braise. Remove them before shredding the meat for a subtle herbaceous note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore the sauce's consistency.

Freezer

The cooked brisket and sauce freeze well for up to 3 months. Cool completely, then transfer to a freezer-safe container.

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of beef stock or water to loosen the sauce. Stir occasionally until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will meld and even improve overnight.

When reheating, add a splash of beef stock or water to loosen the sauce, as the noodles may absorb liquid. Reheat gently on the stovetop or in the microwave until warmed through.

You can assemble the brisket, onions, soup mix, stock, and Worcestershire in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW as directed.

Alternatively, cook the brisket fully, shred it, and store it in the fridge for up to 3 days. When ready to serve, reheat the beef and sauce, cook the noodles, and combine.

Serving ideas

Serve this brisket noodle dish as a hearty main course with a simple green salad or steamed green beans on the side.

The creamy, savory noodles are rich enough to stand alone, but a crisp, acidic salad helps balance the richness. A glass of full-bodied red wine, like a Merlot or Zinfandel, pairs beautifully with the beef.

For a more casual meal, pile the noodles and beef into bowls and top with extra chives and a dollop of sour cream. You can also serve it with crusty bread to soak up every last bit of the delicious gravy. This dish is perfect for family dinners, potlucks, or any time you crave something deeply comforting.

Frequently asked questions

Recipe card

Slow Cooker French Onion Brisket Noodles

Prep 15 minCook 7 hRest 10 minTotal 7 h 25 minServes 6

Ingredients

• 3 lb beef brisket, trimmed
• 2 yellow onions, sliced
• 1 packet French onion soup mix
• 2 cups beef stock
• 2 tbsp Worcestershire sauce
• 16 oz mafaldine noodles
• 1 cup sour cream
• Fresh chives, snipped, for serving

Instructions

1. Place the trimmed beef brisket flat into the slow cooker. Scatter the sliced yellow onions over and around the brisket. Sprinkle the French onion soup mix evenly over the meat and onions. Pour the beef stock and Worcestershire sauce around the brisket, trying not to wash off the soup mix.
2. Cover the slow cooker with the lid and set it to LOW. Cook for 7 hours, or until the brisket is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. Once the brisket is tender, transfer it to a cutting board. Use two forks to shred the meat into thick strands, discarding any large pieces of fat. Return the shredded meat to the slow cooker and stir to coat with the onion gravy. Let it rest for 3 minutes before slicing.
4. While the brisket rests, bring a large pot of salted water to a boil. Cook the mafaldine noodles according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the noodles.
5. Add the drained mafaldine noodles to the slow cooker with the shredded beef and onion gravy. Stir in the sour cream until fully incorporated. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
6. Taste and adjust seasoning if needed. Serve the brisket noodles hot, topped with a generous sprinkle of fresh snipped chives.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

65 g

Fat

30 g

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