Crockpot Tikka Masala Beef Brisket with Cashew Cream Step-by-step instructions

Before you start

Before starting, cut the beef brisket into 1-inch cubes, trimming any excess fat if desired. Measure out the tikka masala sauce, garam masala, cashew cream, and butter.

Have a 6-quart slow cooker ready. No need to brown the beef first; the slow cooker will develop flavor over time. If using a store-bought sauce, give it a quick stir to ensure it's well combined.

Instructions

Layer and Set

1. 1Add the Beef
   Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Spread the cubes into an even layer so they cook evenly.
   Look for The beef should cover the bottom in a single layer.
   Tip Pat the beef dry with paper towels before adding for better browning, though browning is optional here.
2. 2Pour the Sauce and Spices
   Pour the tikka masala sauce over the beef, then sprinkle with garam masala. Stir gently to coat the meat with the sauce.
   Look for The sauce should coat the beef evenly, with a deep crimson color.
   Tip Use a spatula to scrape every last bit of sauce from the jar.
3. 3Add Cashew Cream and Butter
   Pour the roasted cashew cream over the sauce, then place the butter pats on top. Do not stir.
   Look for The butter pats should sit on the surface, ready to melt into the sauce.
   Tip Cutting the butter into small pieces helps it melt faster and distribute evenly.

The raw ingredients are layered in the slow cooker: beef at the bottom, sauce and spices on top, then cashew cream and butter. The colors are vibrant: deep crimson sauce, white cashew cream, and golden butter pats. The cooker is set to low, and the lid is closed. The kitchen is quiet, but soon the aromas will begin to build.

Slow Simmer

4. 4Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender. Avoid lifting the lid during cooking to retain heat. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the beef will be tender when pressed with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems too thin at the end, remove the lid and cook on high for 30 minutes to reduce.
5. 5Check for Doneness
   After 8 hours, check the beef by piercing a cube with a fork. It should shred easily. If not, continue cooking for 1 more hour.
   Look for The beef should be tender enough to pull apart with a fork, and the sauce should be thick and velvety.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

After several hours, the slow cooker emits a gentle bubbling sound, and the aroma of garam masala and tomatoes fills the kitchen. The sauce is simmering, and the butter has melted, creating a glossy surface.

The beef is becoming tender, and the sauce is thickening. The color deepens to a rich mahogany. The cooker should not be opened; instead, listen for the steady simmer.

Serve and Enjoy

6. 6Serve with Rice and Naan
   Spoon the tikka masala beef over steamed basmati rice and serve with warm naan on the side. Ladle extra sauce over the top.
   Look for The dish should be saucy, with tender chunks of beef and a creamy, spiced sauce.
   Tip Garnish with fresh cilantro or a drizzle of cream if desired, though the video does not include them.

The slow cooker is opened to reveal a bubbling, fragrant curry. The beef is fork-tender, and the sauce is velvety and thick. Steam rises, and the spoon plunges in, lifting a generous scoop of beef and sauce. The dish is served over rice with naan on the side. The first bite is rich, creamy, and deeply spiced, with the beef melting in the mouth.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends cooking time. Avoid opening the slow cooker unless necessary. Another mistake is adding too much liquid; the brisket releases its own juices, so resist the urge to add broth.

If the sauce is too thin at the end, cook uncovered on high for 20-30 minutes to reduce. Finally, don't skip the resting time after cooking, as it helps the meat stay juicy.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds with a fork. The internal temperature should reach at least 145°F (63°C) for safety, but for brisket, it will likely be higher after 8 hours of cooking.

The sauce should be thickened and glossy, with the flavors well-blended. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest