This recipe is a fusion between a traditional Jewish Brisket recipe and an Indian Tikka Masala dish. The brisket in this recipe is coated with an Indian-spices dry rub and then put in the slow-cooker for 6-7 hours until it is tender. The juices from the meat are mixed into the Indian seasonings from the dry rub to create an amazingly flavored Brisket. The meat is then added into a rich, tikka-seasoned Indian sauce resulting in a delicously flavored meat bursting with lots of Indian spices and creamy sauce – perfect for dipping your Indian breads into!
BRISKET TIKKA MASALA (Slow Cooker Recipe)
Beef Brisket Marinade:
- 6 to 6 ½ lbs. Beef brisket (trimmed of fat)
- 1 tablespoon ginger
- 3 teaspoons garam masala
- 1 teaspoon turmeric
- 2 teaspoon ground cumin
- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
- 2 teaspoon of salt
For the Sauce:
- 2 tablespoons of vegetable/canola oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely diced
- 1 1/2 tablespoons garlic finely grated
- 1 1/2 tablespoon ginger finely grated
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 cup plain yogurt
- 2 teaspoon ground coriander
- 16 tomato puree
- 1.5 teaspoon Kashmiri chili (optional for color and flavor)
- 1 teaspoon ground red chili powder (adjust to your taste preference)
- 1.5 teaspoon salt
- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
- 2 Tbsp. brown sugar
- 1/4 cup water if needed + ½ cup extra
- Fresh coriander to garnish
**NOTE: Recipe has been modified to include Indian Spices from the following website: https://www.harveybeef.com.au/recipes/slow-cooked-beef-brisket-tikka-masala/
- Marinate Beef brisket with dry spices. Place on a tray and slow cook it for 1.5 hours at 160 degrees or until tender. Or cook in a slow cooker with half a cup of water for 6-8 hrs. Allow to cool and dice into 2cm cubes and rest.
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
- Stir the cream and sugar through the sauce. Add the Beef brisket pieces and its juices back into the pan and cook for an additional 8-10 minutes until beef is nicely tender and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with coriander and serve with fresh, hot basmati rice, or Indian Bread
NOTE: Recipe may be modified to include more chili and salt, as desired.
This recipe was part of the “Challah for Masala” FB live show on August 10th, 2019 presented by Jill Gilber a.k.a “Jilly from Philly” and Chetna Macwan of “Spice Culture Cooking.” Jill Gilber is an Award-Winning Competitive Cooking Chef” who has won many awards and accolades for her food. She is full of wonderful meal ideas and can be found on IG @jilly.from.philly and Facebook (@JillGilber).