PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
We'd like to remind Forumites to please avoid political debate on the Forum. This is to keep it a safe and useful space for MoneySaving discussions. Threads that are - or become - political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.

Joints of Meat in SC

Sorry to be really dumb, but how do you cook joints of meat in a SC??? do you put it in dry? add stock? water??????:(

I do use my SC but only for stews, mince ect i`d like to start using it for more varied meals?

Thanks

Comments

  • donny-gal
    donny-gal Posts: 4,660 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    You are supposed to seer them first In a pan, then drop them in as they are on high, but I just drop them in dry, only adds stock if it is something like Brisket. Usually take 2 to 3 hours, not all day.
    Member #8 of the SKI-ers Club
    Why is it I have less time now I am retired then when I worked?
  • Jei70
    Jei70 Posts: 281 Forumite
    Part of the Furniture Combo Breaker
    I like to put them dry (seasoned with salt, pepper and any spices) over cut up chunks of one onion and a tablespoon of water. It works especially well for pork (shoulder or belly). With beef, I'd also add a splash of oil on top of the meat.

    ETA: Oh, and depending on the size, it takes 4-6 hours on high, for me.
    Cogito, ergo sum.
  • zippychick
    zippychick Posts: 9,342 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    i have a gammon joint in cooking at the moment, i think it's a kilo? i just throw in a mug of water but today i have akettle full as im using the stock for soup

    WHat kind of meat would you want to cook? there are threads a plenty

    whole chicken in the slow cooker

    beef brisket in the slow cooker

    joints of beef in the slow cooker

    pork joint in the slow cooker

    ribs in the slow cooker

    slow cooker soup

    SC pork chop recipes

    lamb chops in SC

    Chicken stock in a SC

    Cheaper cuts of meat is also useful

    let us know how you get on and I'll merge this later.

    OH! if you're a ribs fan, i highly recommend cooking them on low for 12 hours if possible. Totally fall off the bone. I then glaze them with a made up glaze and roast to caramelise the glaze. Not done that in a loooong time!

    Zip
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • sonastin
    sonastin Posts: 3,210 Forumite
    If I have time, I seal the meat first. If I don't have time, I just chuck it in. Usually add a dribble of water in the bottom of the SC - usually no more than a couple of mm deep.
This discussion has been closed.
Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 348.2K Banking & Borrowing
  • 252.1K Reduce Debt & Boost Income
  • 452.3K Spending & Discounts
  • 240.7K Work, Benefits & Business
  • 617K Mortgages, Homes & Bills
  • 175.6K Life & Family
  • 253.9K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16K Discuss & Feedback
  • 15.1K Coronavirus Support Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.