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!