Slow-Cooker Cashew Cream Makhani Beef Brisket Tips, FAQ & printable recipe

Tips for success

For the most tender beef, cook on low for 8 hours rather than high for 4-5 hours. The longer, slower cooking time allows the collagen to fully break down.

If you're short on time, high heat works, but the texture may be slightly less tender. Also, searing the beef before adding it to the slow cooker can add extra depth of flavor, though the video does not include this step.

To make your own cashew cream, soak 1 cup of raw cashews in hot water for 30 minutes, then drain and blend with 1/2 cup fresh water until completely smooth. For a richer flavor, use roasted cashews.

If the sauce becomes too thick during cooking, you can add a splash of beef broth or water to thin it. Adjust the spice level by adding more or less garam masala to the tomato puree.

Variations

• Chicken Makhani: Substitute boneless, skinless chicken thighs for the beef brisket. Cook on low for 4-5 hours, until the chicken is cooked through and tender. Ensure the internal temperature reaches 165°F (74°C).
• Vegetarian Makhani: Replace the beef with 2 cups of paneer cubes or firm tofu, added during the last 30 minutes of cooking. Omit the beef and reduce cooking time to 2-3 hours on low, just until the sauce is heated through and flavors meld.
• Spicy Makhani: Add 1-2 finely chopped green chilies or 1 teaspoon of red chili flakes to the tomato puree for extra heat. Adjust the amount to your preferred spice level, keeping in mind the sauce should remain balanced.
• Creamy Coconut Makhani: Replace the cashew cream with 1 cup of full-fat coconut milk for a dairy-free, nut-free version. The coconut milk will add a subtle sweetness and tropical note, changing the flavor profile slightly.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 4 days in an airtight container. Reheat gently, adding a splash of water or broth if needed.

Freezer

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

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until heated through. Add a little water or broth if the sauce is too thick.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even improve overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. For best quality, consume within 3-4 days.

You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, place the insert in the slow cooker and cook as directed.

Alternatively, cook the full curry, let it cool completely, and refrigerate for up to 4 days. Reheat before serving. This makes it an excellent make-ahead meal for busy weeks.

Serving ideas

Serve the curry over steamed basmati rice, allowing the sauce to soak into the grains. A side of warm naan or roti is perfect for scooping up every last bit of the rich sauce.

For a complete meal, add a simple cucumber salad or a side of sautéed greens. The creamy, spiced flavors pair well with a cooling yogurt raita, though that is not part of the video recipe.

For a low-carb option, serve the curry with cauliflower rice or alongside a fresh green salad. The dish is hearty enough to stand alone, but the rice and bread help balance the richness. Garnish with fresh cilantro if desired, but keep in mind the video does not include this. Enjoy the dish hot, as the sauce thickens as it cools.

Frequently asked questions

Recipe card

Slow-Cooker Cashew Cream Makhani Beef Brisket

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef brisket, cut into 1-inch cubes
• 2 cups spiced tomato puree
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 cup roasted cashew cream
• 4 tbsp unsalted butter, cut into pats

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

37 g

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