25-11-2018, 06:13 PM
12
Re: Roasting a joint,in a slow cooker
Originally Posted by pauline3
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Tell me more UJ,apparently it is so tender,and the juice from the joint,you get far much more,as it doesn't dry up,my friend does it,I was amazed at the meat juices from her joint of beef!...do you set the slow cooker on low?.
Absolutely Pauline darlin' - when I prepared it last evening I placed the joint in the slow cooker, added a very small quantity of water, sliced an onion and placed that in with the joint too and crumbled an oxo cube over it all. When I took the joint out of the cooker earlier today, as you say the meat was so tender it was difficult to carve. The juices I poured into a saucepan, added a teaspoon of Bisto powder and another oxo cube to make the gravy with. The whole thing was moreish. With the remains of the joint I intend to make a cauldron of stew and suet dumplings tomorrow.
25-11-2018, 06:46 PM
13
Re: Roasting a joint,in a slow cooker
Originally Posted by wild blueberry
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Hi Pauline......if someone says they are having a joint here, they are meaning they are going to have a marijuana cigarette. They call them weeds and joints.I haven't been able to put the mental image of Pauline toking through a bong out of my head all day
And it doesn't sit easy in there either!!!
25-11-2018, 07:15 PM
14
Re: Roasting a joint,in a slow cooker
Originally Posted by Rhian
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I know exactly what you mean Blue I haven't been able to put the mental image of Pauline toking through a bong out of my head all day
And it doesn't sit easy in there either!!!
No Rhian darlin' over here its called a spliff !!!
26-11-2018, 12:14 AM
15
Re: Roasting a joint,in a slow cooker
Originally Posted by Uncle Joe
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Absolutely Pauline darlin' - when I prepared it last evening I placed the joint in the slow cooker, added a very small quantity of water, sliced an onion and placed that in with the joint too and crumbled an oxo cube over it all. When I took the joint out of the cooker earlier today, as you say the meat was so tender it was difficult to carve. The juices I poured into a saucepan, added a teaspoon of Bisto powder and another oxo cube to make the gravy with. The whole thing was moreish. With the remains of the joint I intend to make a cauldron of stew and suet dumplings tomorrow.
UJ, I haven't tried a joint in the slow cooker yet, so roughly how much liquid did you add to your joint, was it just quarter way up the meat, or half way - what?
Also, did you cook it on high or low and for how long please?
I ask because in instructions I have seen says liquid has to just cover the veg, so do you have to 'just cover' a joint as well? Thanks.
26-11-2018, 08:49 AM
16
Re: Roasting a joint,in a slow cooker
Originally Posted by Mups
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UJ, I haven't tried a joint in the slow cooker yet, so roughly how much liquid did you add to your joint, was it just quarter way up the meat, or half way - what? Also, did you cook it on high or low and for how long please?
I ask because in instructions I have seen says liquid has to just cover the veg, so do you have to 'just cover' a joint as well? Thanks.
No Pauline darlin' - about 1/2 cup - you don't want too much liquid otherwise you're then boiling it rather than roasting it. My slow cooker is so old (Pifco) that it only has two controls - low or high. I very rarely use the 'high'.
It will need to be cooked for several hours, so I tend to prepare it and then switch on just before retiring for the night - it then cooks all through the night and you wake up to a truly delightful smell emanating from the kitchen.
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