Garlic Butter Korma Beef Brisket: Easy Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality turmeric korma sauce. If you have time, make your own by sautéing onions, garlic, ginger, and spices, then blending with tomatoes and coconut milk.

The slow cooker will intensify the flavors, so don't be afraid to use a robust sauce. To add extra depth, you can sear the beef cubes in a hot skillet before adding them to the slow cooker, but this step is optional.

If the sauce is too thin at the end of cooking, remove the lid and cook on HIGH for the last 30 minutes to allow it to reduce. If it's too thick, stir in a splash of beef broth or water.

Remember that the sauce will thicken slightly as it cools. For a creamier texture, stir in an extra dollop of yogurt just before serving. Adjust the seasoning with salt and pepper to taste.

Variations

• Spicy Korma: Add 1-2 finely chopped green chilies or a teaspoon of chili flakes along with the onions for an extra kick. You can also use a spicy korma sauce or add a pinch of cayenne pepper to the yogurt.
• Coconut Korma: Replace the Greek yogurt with coconut cream for a dairy-free version, and use a coconut-based korma sauce. The coconut adds a subtle sweetness and richness that pairs beautifully with the spices.
• Vegetable Korma: Swap the beef for 2 cups of chickpeas and 2 cups of mixed vegetables like cauliflower, carrots, and potatoes. Reduce the cooking time to 4-5 hours on LOW, until the vegetables are tender.
• Herb-Infused: Stir in a handful of fresh cilantro or mint leaves during the last 30 minutes of cooking for a burst of freshness. You can also add a teaspoon of garam masala at the end for extra warmth.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little water or broth to loosen the sauce.

Freezer

Freeze the cooled curry 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 hot. Add a splash of water or broth if needed.

Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

This recipe is ideal for meal prep. Assemble the layers 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 cook the curry fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this garlic butter korma beef brisket over steamed basmati rice or with warm garlic naan for soaking up every bit of sauce.

A side of cooling cucumber raita or a simple green salad with lemon vinaigrette balances the richness. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

Garnish with fresh cilantro or a drizzle of extra yogurt if desired, though the recipe is delicious as is. The curry is hearty enough to stand alone, but it also pairs well with a crisp lager or a fruity white wine.

For a special occasion, serve in a large bowl with the naan on the side, letting everyone help themselves.

Frequently asked questions

Recipe card

Garlic Butter Korma Beef Brisket: Easy Slow Cooker

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef brisket, cut into 1-inch cubes
• 1 1/2 cups turmeric korma sauce
• 1 medium sweet onion, diced
• 1/2 cup plain Greek yogurt
• 4 tbsp garlic herb butter, cut into medallions

Instructions

1. Place the cubed beef brisket in the bottom of the slow cooker. Pour the turmeric korma sauce over the beef, then scatter the diced sweet onion evenly on top. Dollop the Greek yogurt over the mixture, then place the medallions of garlic herb butter on top.
2. Cover the slow cooker and set it to LOW. Cook for 7 to 8 hours, until the beef is fork-tender and easily pulls apart. The sauce will bubble gently and thicken as it cooks.
3. After 7 hours, check the beef. It should be fork-tender, meaning a fork easily pierces and separates the cubes. If not yet tender, continue cooking for another 30 to 60 minutes. Let it rest for 3 minutes before slicing.
4. When the beef is fork-tender, turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes. This allows the juices to redistribute and ensures the meat stays moist.
5. Spoon the hot curry over steamed basmati rice on a plate. Ladle extra sauce over the top, and serve with warm garlic naan on the side.

Contains: milk, gluten, soy

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

12 g

Fat

38 g

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