Turn the slow cooker on to low, pour in 1 cup of water (this is to stop it sticking to the pot and to keep the meat moist), and place the beef in the pot. Make sure the wrapper and sting has been removed.

Add the peeled garlic cloves and mustard (I like to put them in the water next to the meat), then add the curry powder, paprika, salt and herbs to your taste.

Put on the lid and leave for 8-10 hours. You can check the meat and turn it over/pull it apart a few times but try not to open the lid too often as this will increase the cooking time.

Once the meat is soft enough, pull and break it apart. Pour in the coconut milk, stir and put the lid back on the pot.

In a separate pan, heat up some coconut oil and add in the mushrooms (I prefer these sliced thinly and will use the majority of a standard box), and the broccoli (again, I prefer to break up the florets so they are quite small. I usually use half of a large broccoli and if it’s the last bit I’ll chop ip and use the stem too). If the mushrooms start to look dry just add more coconut oil.

Once the mushrooms and broccoli are cooked, add them to the pot and mix. Leave lid on for another 10 minutes then ready to enjoy 🍽️