​Ingredients

​​

2 tbsp peanut oil

1 1/2 pounds brisket cubed

1 large onion, peeled and finely chopped

3 garlic cloves minced

1 tbsp ginger, peeled and minced

1 honeycrisp apple, peeled, cored and minced

1/4 cup flour

3 large carrots, peeled and sliced

1 large potato, peeled and roughly chopped

2 cups sliced mushrooms

1 1/2 tbsp garam masala

4 tbsp curry powder (S&B brand)

2 tbsp tomato paste or ketchup

2 cups red wine

2 tbsp soy sauce

4 cups beef broth

½ tsp Cocoa powder

Bay leaf

​

roux

2 tablespoons butter

3 tablespoons flour

1/4 tablespoon curry powder (S&B)

1/4 tablespoon garam masala

​

​

Directions

​

Season the brisket with sea salt and pepper

 

Heat 2 tablespoons of oil in a large pot on medium high heat. Once the oil is warm add the brisket. Brown each side for 2 to 3 minutes. Remove the brisket with tongs once browned and set aside, leaving behind the delicious fat juice.

 

Add 1 tablespoon of butter. Heat on medium-high heat and add the onions, garlic, and ginger and cook (stirring occasionally) for 7 minutes. The onions should be soft and creamy and beginning to darken in color.

 

Add the flour and stir for about 2 minutes.

 

Add the curry powder, cocoa powder, garam masala, bay leaf, tomato paste and 1 teaspoon sea salt. Mix it up.

 

Slowly add 1 cup of the beef broth in and deglaze the bottom of the pot, stirring continuously. Add the remaining beef broth, soy sauce and the red wine and bring the curry to a boil. Turn off heat and transfer to the slow cooker.

 

 

The Roux

​

Make the roux by adding the butter, flour

curry powder, and garam masala

to a small saucepan over medium heat. Use a spatula and stir constantly for about 5 minutes.

​

Whisk he roux into the slow cooker, cook on low for 2 1/2 hours with the lid on. Add the mushrooms, carrots, and apple and cook on low for another 3 hours. Turn off the slow cooker and serve with rice..