Slow-Cooker Cashew Cream Spinach Saag Beef Brisket Step-by-step instructions

Before you start

Before starting, make sure you have a 6-quart or larger slow cooker. Cut the beef brisket into 1-inch cubes, trimming any large fat caps if desired. Grate the ginger and mince the garlic. If using whole cumin seeds, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then set aside.

Measure out the cashew cream and butter. Have the salt ready. You can also prepare the basmati rice and warm the naan just before serving, but the curry itself needs no prep beyond layering.

Instructions

Layer and Go

1. 1Layer the ingredients
   Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Add the baby spinach, grated ginger, minced garlic, and toasted cumin seeds directly on top of the meat. Sprinkle with kosher salt.
   Look for The slow cooker will be about half full with the raw ingredients.
   Tip No need to stir – the layers will meld during cooking.
2. 2Add the cream and butter
   Pour the roasted cashew cream evenly over the top. Dot with the butter pats. Do not stir.
   Look for The cream should cover most of the surface, with butter melting into it.
   Tip Use full-fat cashew cream for the richest texture.

At the end of this phase, you’ll have a slow cooker filled with raw beef, spinach, aromatics, and spices. The spinach will look like a mountain, but it will wilt down significantly. The cashew cream and butter are spread on top, ready to melt and create the sauce. Everything is ready to cook—no stirring needed.

Slow Simmer

3. 3Cook on low
   Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender. The spinach will wilt into the sauce, and the cashew cream will thicken into a velvety curry. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking – the heat escapes.

After 8 hours on low, the slow cooker will be bubbling gently, with steam rising and a rich, nutty aroma filling the kitchen.

The beef should be fork-tender, and the spinach will have collapsed into a deep green, creamy sauce. The butter and cashew cream will have emulsified into a silky, glossy curry that coats the back of a spoon.

Finish and Serve

4. 4Finish and serve
   Once the beef is tender, stir the curry gently to combine the sauce. Let it rest for at least 3 minutes. Serve hot over steamed basmati rice with warm garlic naan on the side.
   Look for The sauce should be creamy and thick, with shreds of beef.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra richness, swirl in a pat of butter before serving.

The final step is quick: stir the curry to combine the sauce, then serve it over rice with naan. The beef should be so tender it falls apart with a spoon, and the sauce should be thick enough to cling to the meat. The dish is ready to enjoy—rich, creamy, and deeply satisfying.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using low-fat or unsweetened cashew milk instead of cashew cream—this will make the sauce watery.

Also, avoid adding too much salt early on, as the cashew cream may already be salted. Finally, don’t skip the resting time at the end; letting the dish sit for a few minutes allows the sauce to thicken and the flavors to meld.

How to tell it’s done

The dish is done when the beef is fork-tender—it should shred easily with a fork and reach an internal temperature of at least 145°F (63°C). The sauce should be thick and creamy, with the spinach fully wilted into the liquid.

If the sauce seems too thin, remove the lid and cook on high for an additional 20-30 minutes to reduce. If it’s too thick, stir in a splash of broth or water. Taste and adjust salt before serving.

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