Slow Cooker Garlic Butter Makhani Beef Brisket Step-by-step instructions

Before you start

Before you start, cut the beef brisket into 1-inch cubes, trimming any large pieces of fat if desired. Mince the ginger and garlic, and measure the tomato puree, yogurt, and salt. If using a store-bought garlic herb butter, take it out of the fridge to soften slightly so it's easier to cut into medallions.

Have your slow cooker ready. No browning or pre-cooking is needed — this is a true dump-and-go recipe. Set out your serving dishes and cook the rice and naan near the end of the cooking time.

Instructions

Layer the Ingredients

1. 1Add the Beef
   Place the cubed beef brisket into the bottom of a 6-quart slow cooker. Spread the cubes into an even layer so they cover the bottom of the insert.
   Look for The beef fills the bottom of the slow cooker in a single layer.
   Tip Pat the beef dry with paper towels before adding for better browning, though browning is optional here.
2. 2Add the Sauce Base
   Pour the spiced tomato puree over the beef. Add the minced ginger and garlic, then sprinkle with salt. Stir gently to coat the beef with the tomato mixture.
   Look for The beef is coated in a deep red tomato sauce with visible flecks of ginger and garlic.
   Tip If using a thicker puree, add 1/4 cup water to help the sauce develop.
3. 3Add Yogurt and Butter
   Dollop the Greek yogurt over the sauce. Place the garlic herb butter medallions on top. Do not stir; the butter will melt and create a rich layer as it cooks.
   Look for White yogurt dollops and golden butter medallions sit on the red sauce.
   Tip Using full-fat yogurt prevents curdling. If using low-fat, stir it in at the end instead.

At the end of this phase, the slow cooker insert holds a layer of raw beef cubes, covered with a bright red tomato puree speckled with ginger and garlic.

Dollops of white yogurt and golden butter medallions sit on top, not yet stirred. The aroma is fresh, tangy, and garlicky. The ingredients are ready to cook — no further action needed until the cooking time is complete.

Cook Low and Slow

4. 4Cover and Cook Low
   Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or until the beef is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the sauce is bubbling gently and the beef is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to keep the heat steady. Check at 8 hours.
5. 5Check Temperature and Rest
   Using an instant-read thermometer, check that the beef has reached 145°F (63°C). Then turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving.
   Look for The thermometer reads at least 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, making the beef more tender.

After 8 to 10 hours on low, the slow cooker is bubbling gently. The sauce has darkened to a rich orange-red, and the beef is visibly tender, with some cubes beginning to fall apart. The butter has melted into the sauce, creating a glossy sheen. The kitchen smells warmly of garlic, ginger, and spice. The beef should easily shred with a fork and register 145°F (63°C).

Finish and Serve

6. 6Stir the Sauce
   Gently stir the sauce to incorporate the melted butter and yogurt. The sauce should be silky and orange-red, with the beef pieces coated evenly.
   Look for The sauce is smooth and creamy, with no visible separation.
   Tip If the sauce looks thin, remove the beef and simmer the sauce on HIGH for 15 minutes to reduce.
7. 7Serve Over Rice
   Spoon steamed basmati rice onto plates. Ladle the makhani beef and sauce over the rice. Serve with warm garlic naan on the side.
   Look for The beef is glistening with sauce, and the rice is fluffy.
   Tip For a prettier plate, sprinkle with fresh cilantro if desired (not shown in video).

After stirring, the sauce is silky and smooth, with no separation. The beef is coated in a creamy, glossy curry. When ladled over steamed basmati rice, the sauce pools around the grains. Warm naan is ready on the side. The dish looks rich and inviting, with a deep color and aromatic steam rising. It's ready to serve.

Common mistakes

The most common mistake is lifting the lid to peek — this releases heat and extends cooking time. Trust the slow cooker and keep the lid on. Another mistake is using low-fat yogurt, which can curdle and separate during the long cook.

Stick with full-fat Greek yogurt. Finally, don't skip the salt; it enhances all the other flavors. If the sauce seems too thin at the end, simmer it on high with the lid off for 15-20 minutes to reduce.

How to tell it’s done

The beef is done when it is fork-tender, meaning a fork easily pierces a cube and the meat almost falls apart. The sauce should be thick enough to coat the back of a spoon, and the color should be a deep orange-red with a glossy sheen.

To be sure it's safe to eat, check that the internal temperature of the beef reaches at least 145°F (63°C) on an instant-read thermometer. Since brisket is a tough cut, it will be more tender if cooked longer, up to 10 hours on low.

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