Mexican Slow Cooked Beef with Greens

Serves 4 | 6-8 hours


  • 500 gravy beef or chuck steak (grass fed, if possible)
  • 1 garlic clove – crushed
  • 1teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ cup beef stock
  • salt & pepper
  • 2 teaspoons ev olive oil
  • 2 bunches broccolini sliced in quarters
  • 4 cups baby spinach or kale


In a slow cooker add the beef stock, spices and garlic. Season generously with salt and pepper, then stir to combine.

Add the beef to slow cooker, one large piece or a couple of pieces work best. Cook on low for 6 to 8 hours. Towards the end try to break up the beef a bit and give it a stir. The meat should then be very tender and come apart easily when shredded with 2 forks.

For the greens, heat olive oil in a large frying pan over a medium heat. Add in the broccolini and sauté for 2 minutes, then add the spinach/kale and stir for 3-4 minutes until tender.

Serve greens under shredded beef, divided amongst 4 plates (200g for males)

*Tip – great recipe for the weekend, set up the slow cooker to do its stuff while you are out, or even overnight. Can also double quantities, cook the beef a bit longer and save the leftovers for lunches…or freeze beef for fajitas/quesadillas/sandwiches later!

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