Dinner · Part 3 of 3: Tips & recipe card

Cashew Cream Golden Korma Beef Brisket: Slow-Cooker Wonder Tips, FAQ & printable recipe

Name: Cashew Cream Golden Korma Beef Brisket: Slow-Cooker Wonder
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Indian-inspired
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 2 cups turmeric-cardamom korma sauce; 1 cup diced sweet onions; 1 cup roasted cashew cream; 4 tbsp unsalted butter, cut into pats

By Clara Weller · Oct 29, 2026

Golden korma beef brisket in a slow cooker, topped with cashew cream and butter pats.

Prep: 15 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 5 min resting

Tips for success

For the best flavor, sear the beef brisket in a hot skillet before adding it to the slow cooker. This adds a caramelized crust that deepens the overall taste, though it's not shown in the video.

If you prefer a thicker sauce, remove the beef after cooking and simmer the sauce on the stovetop until reduced. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken it quickly.

This recipe is incredibly forgiving. If you're short on time, cook on HIGH for 4-5 hours instead of LOW for 8. The texture will be slightly less tender but still delicious.

For a richer flavor, substitute half of the cashew cream with heavy cream, but be aware that dairy may curdle if the heat is too high. Always use full-fat coconut cream for a dairy-free version.

Variations

Chicken Korma: Substitute boneless, skinless chicken thighs for beef brisket. Cook on LOW for 4-5 hours or until chicken is cooked through and tender. The sauce will be lighter but equally delicious.
Vegetable Korma: Replace beef with a mix of cauliflower, potatoes, and chickpeas. Cook on LOW for 4 hours, or until vegetables are tender. Add the cashew cream at the end to avoid curdling.
Spicy Korma: Add 1-2 chopped green chilies or 1 teaspoon of chili flakes to the sauce for an extra kick. Adjust the amount to your heat preference.
Coconut Korma: Replace the cashew cream with full-fat coconut cream for a dairy-free and nut-free version. The flavor will be slightly sweeter and more tropical.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.
Freezer: Freeze 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 heated through. Add a splash of water or broth to loosen the sauce if needed.

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

This recipe is perfect for making ahead. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also freeze the cooked curry for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the Cashew Cream Golden Korma Beef Brisket over steamed basmati rice to soak up the luscious sauce. Warm garlic naan is a perfect accompaniment for scooping up every last bit. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

Garnish with fresh cilantro or a drizzle of extra cashew cream for a beautiful presentation, though these are optional.

The curry is substantial enough to be a main course on its own, but it also pairs well with a simple cucumber salad or a dollop of cooling yogurt (if not dairy-free).

Frequently asked questions

Can this recipe be made without a slow cooker?

Yes, this can be made in a Dutch oven. Brown the beef first, then add the sauce, onions, cashew cream, and butter. Cover and simmer on the stovetop over low heat for 2-3 hours, or braise in the oven at 325°F (163°C) for 3-4 hours, until the beef is tender.

How can the sauce be thickened?

If the sauce is too thin after cooking, remove the beef and set it aside. Simmer the sauce on the stovetop over medium heat until it reduces to your desired consistency. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until thickened.

What is the best cut of beef for this recipe?

Beef brisket is ideal because it becomes incredibly tender when slow-cooked. Beef chuck roast is also a great option, as it has similar collagen content. Avoid lean cuts like sirloin, as they can dry out during the long cooking time.

Can this recipe be doubled?

Yes, this recipe can be easily doubled. Use a larger slow cooker (at least 8 quarts) to ensure even cooking. Cooking time may need to be extended slightly, so check for tenderness before serving.

Is it necessary to use cashew cream?

Cashew cream adds a unique nutty richness and velvety texture that is central to this dish. However, you can substitute with heavy cream or coconut cream for a different flavor. For a nut-free version, use silken tofu blended until smooth.

Recipe card

Cashew Cream Golden Korma Beef Brisket: Slow-Cooker Wonder

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
2 cups turmeric-cardamom korma sauce
1 cup diced sweet onions
1 cup roasted cashew cream
4 tbsp unsalted butter, cut into pats

Instructions

Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Pour the turmeric-cardamom korma sauce over the beef, then scatter the diced sweet onions on top. The sauce should mostly cover the meat; if not, stir gently to coat.
Pour the roasted cashew cream over the top, then place the pats of butter on the surface. Do not stir—the layers will meld during cooking.
Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the beef is fork-tender. The sauce will thicken and the flavors will meld. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Let the beef rest in the sauce for at least 5 minutes before serving. This allows the juices to redistribute and the meat to become even more tender.
Spoon the golden korma beef over steamed basmati rice or alongside warm garlic naan. Use a ladle to get a generous amount of the velvety sauce.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories: 510
Protein: 32 g
Carbohydrates: 12 g
Fat: 38 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.