Slow-Cooker Cashew Cream Makhani Beef Brisket Step-by-step instructions

Before you start

Before you start, cut the beef brisket into 1-inch cubes, removing any excess fat if desired. Mince the ginger and garlic, and measure out the tomato puree, cashew cream, and butter.

If using store-bought cashew cream, give it a stir to ensure it's smooth. Have your slow cooker ready and place it on a stable surface. This recipe requires about 15 minutes of hands-on time before the slow cooker takes over.

Instructions

Layer the Ingredients

1. 1Layer the Ingredients
   Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Pour the spiced tomato puree over the beef, then add the minced ginger and garlic. Stir gently to coat the beef with the sauce.
   Look for The beef is coated in a reddish-orange sauce with visible ginger and garlic pieces.
   Tip For deeper flavor, sear the beef in a hot skillet before adding to the slow cooker, though the video does not include this step.
2. 2Add Cashew Cream and Butter
   Pour the roasted cashew cream over the beef and sauce. Place the butter pats on top. Do not stir; the butter will melt and create a rich finish as it cooks.
   Look for The cashew cream sits on top of the sauce, with butter pats melting slowly.
   Tip Using cold butter helps it melt gradually, enriching the sauce.

At the end of this phase, you'll have a raw mixture of beef, tomato puree, ginger, garlic, cashew cream, and butter in the slow cooker.

The colors are vibrant—deep red from the tomato, cream from the cashews, and yellow from the butter. The aroma is fresh and spicy, with hints of ginger and garlic. Ensure all the beef is coated with the sauce for even cooking.

Slow-Cook the Curry

3. 3Slow-Cook the Curry
   Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and the sauce has thickened slightly. Stir gently once or twice during cooking if possible. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently, and the beef is tender enough to shred with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid too often to maintain consistent temperature.

After several hours, the slow cooker will emit a rich, spicy aroma. The sauce will be bubbling gently around the edges, and the beef will be visibly tender. The color will deepen to a rich orange-brown. Check that the beef is fork-tender and the sauce has thickened. If using a thermometer, the internal temperature should be at least 145°F (63°C).

Finish and Serve

4. 4Finish and Serve
   Once the beef is cooked through and tender, let it rest for at least 3 minutes. Serve the curry over steamed basmati rice with warm naan on the side. Spoon the sauce generously over the top.
   Look for The curry is thick and creamy, with tender beef pieces.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a smoother sauce, use an immersion blender to puree a portion before serving, but the video does not include this.

The finished curry should have a silky, glossy sauce that coats the back of a spoon. The beef is fork-tender and easily shreds. The aroma is deeply savory with notes of tomato, spice, and cream. Serve hot over rice or with naan, and enjoy the rich, comforting flavors.

Common mistakes

One common mistake is adding too much liquid, which can make the sauce thin. Stick to the amounts listed. Another is lifting the lid frequently, which lets heat escape and extends cooking time.

Also, avoid overcooking on high, which can cause the beef to become dry. If the sauce seems too thin at the end, remove the lid and cook on high for an additional 20-30 minutes to reduce it. Stir gently to avoid breaking up the beef.

How to tell it’s done

The curry is done when the beef is fork-tender and easily pulls apart. The sauce should be slightly thickened and glossy, with a rich orange-red color.

To ensure safety, use an instant-read thermometer to check that the beef has reached an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving. The sauce should be bubbling gently and have a creamy consistency.

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