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Joints of Meat in SC

TimeforTea_4
Posts: 29 Forumite
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
I do use my SC but only for stews, mince ect i`d like to start using it for more varied meals?
Thanks
0
Comments
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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?0 -
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.0 -
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!
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
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.0
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