Creamy Ghee Spinach Saag Beef Brisket Slow Cooker Tips, FAQ & printable recipe

Tips for success

Toasting the cumin seeds before adding them intensifies their flavor. Simply heat a dry skillet over medium heat, add the seeds, and shake for 1 to 2 minutes until fragrant.

If you only have ground cumin, use 1 teaspoon and stir it into the ghee before pouring over the top.

For an even richer sauce, stir in a splash of heavy cream or a pat of butter just before serving.

If the sauce is too thin, remove the lid and cook on HIGH for 20 to 30 minutes to reduce. Conversely, if it's too thick, stir in a few tablespoons of beef broth or water.

Variations

• Chicken Saag: Replace the beef brisket with 2 pounds of boneless, skinless chicken thighs. Cook on LOW for 4 to 5 hours, or until the chicken is tender and reaches 165°F (74°C).
• Lamb Saag: Use 2 pounds of lamb stew meat instead of brisket. Cook on LOW for 8 to 10 hours until fork-tender. The lamb adds a slightly gamey flavor that pairs well with the spinach.
• Dairy-Free Saag: Swap the ghee for coconut oil and the heavy cream for full-fat coconut cream. The sauce will have a subtle coconut flavor that complements the spices.
• Spicy Saag: Add 1 to 2 finely chopped green chilies or 1 teaspoon of red pepper flakes with the aromatics for a spicy kick. Adjust the heat to taste.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of water or cream to loosen the sauce.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until bubbling. Or microwave in 1-minute intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and even improve overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

This recipe is perfect for meal prep. Assemble all 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.

Serving ideas

Serve the creamy saag beef brisket over steamed basmati rice or with warm garlic naan. A side of cooling cucumber raita or a squeeze of fresh lemon juice brightens the rich flavors. For a low-carb option, cauliflower rice works beautifully and soaks up the sauce.

This dish is hearty enough to stand alone, but it also pairs well with roasted vegetables or a simple green salad.

For a complete Indian-inspired feast, add a side of spiced lentils or roasted potatoes. Garnish with fresh cilantro if you like, though the video does not show it.

Frequently asked questions

Recipe card

Creamy Ghee Spinach Saag Beef Brisket Slow Cooker

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef brisket, cut into 1-inch cubes
• 6 cups baby spinach leaves
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 2 tsp toasted cumin seeds
• 1/4 cup ghee (clarified butter)
• 1 cup heavy whipping cream

Instructions

1. Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Spread the cubes into an even layer so they cover the bottom of the insert. No need to brown the meat first — the slow cooker will handle that. Let it rest for 3 minutes before slicing.
2. Pile the baby spinach leaves over the beef, then sprinkle with the grated ginger, minced garlic, and toasted cumin seeds. The spinach will look like a huge mound, but it will wilt down dramatically during cooking.
3. Spoon the ghee over the spinach mixture, then pour the heavy whipping cream evenly over the top. Do not stir — the cream and ghee will sink and mingle as the slow cooker heats, creating a rich gravy.
4. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The beef is done when it is fork-tender and easily shreds or cuts with a spoon. The spinach will have wilted into the sauce. Let it rest for 3 minutes before slicing.
5. To ensure the beef is fully cooked, insert an instant-read thermometer into a few cubes. It should read at least 145°F (63°C). For extra tenderness, cook until the meat reaches 190°F to 200°F (88°C to 93°C) — the collagen breaks down and makes it fall-apart tender. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes. This allows the juices to redistribute through the meat. The sauce will also thicken slightly as it sits.
7. Spoon the creamy saag beef brisket over steamed basmati rice or serve alongside warm garlic naan. Ladle the rich green gravy over the top and serve hot.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

8 g

Fat

45 g

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