Crockpot Tikka Masala Beef Brisket with Cashew Cream

This slow cooker recipe turns beef brisket into a rich, spiced curry with minimal effort. You simply layer the ingredients in the crockpot and let it cook low and slow.

The result is fork-tender beef in a velvety tikka masala sauce with a hint of garam masala and cashew cream. Serve it over rice or with naan for a comforting meal that feels like it took hours of attention, but actually requires none.

Tikka masala is a beloved Indian-inspired dish, typically made with chicken or paneer, but beef brisket takes it to a new level of richness. The slow cooker does all the work, breaking down the tough brisket into tender, melt-in-your-mouth cubes.

The sauce, made with tikka masala sauce, garam masala, cashew cream, and butter, turns into a luscious, velvety curry that coats every piece of meat. This is a set-it-and-forget-it dinner that fills the house with an irresistible aroma.

Ingredients

Why this recipe works

The slow cooker is perfect for brisket because the low, moist heat breaks down the connective tissue in the meat, turning it fork-tender. The long cooking time also allows the flavors of the tikka masala sauce, garam masala, and cashew cream to meld together, creating a complex, layered sauce.

Because the ingredients are simply layered without stirring, the butter and cashew cream melt into the sauce gradually, giving it a silky texture.

Using a pre-made tikka masala sauce saves time without sacrificing flavor. The garam masala adds warmth and depth, while the cashew cream provides a nutty richness that balances the acidity of the tomatoes. The butter adds a final touch of luxury, making the sauce glossy and satisfying. This method is foolproof, even for beginner cooks, and yields a dish that tastes like it came from a restaurant.

Notes and substitutions

Beef brisket is ideal for slow cooking because it becomes incredibly tender when cooked low and slow. If you can't find brisket, beef chuck or stew meat works just as well. Cut the meat into uniform cubes so they cook evenly. The tikka masala sauce can be store-bought or homemade; look for a high-quality jarred sauce with a rich tomato flavor.

Roasted cashew cream is available in some supermarkets, but you can also make it by blending soaked cashews with water until smooth. If you prefer a dairy-free version, use coconut cream instead of cashew cream, and replace the butter with coconut oil.

The slow cooker can be set on low for 8 hours, or on high for 4-5 hours if you're short on time, though low is preferred for the most tender results.

• beef brisket: beef chuck or stew meat, cut into cubes
• tikka masala sauce: any jarred Indian curry sauce, such as butter chicken or madras
• roasted cashew cream: full-fat coconut cream or heavy cream (add in the last 30 minutes)
• unsalted butter: ghee or coconut oil

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing spoon
• Serving spoon