Thank you for that great tip! I love this x

my elderly mum used to poor a little boiling water over the joint instead of searing it in a pan and it seems to work out good.

Hi, it depends on how you are reheating it. If you are doing it altogether in a big old saucepan over a medium heat then it won't take as long as reheating it in the slow cooker. I like to reheat the gravy separately so that it is boiling and then carefully pour it back over the meat making sure that it gets in between all the slices and then heat on High until the meat is piping hot and it must all be piping hot even in the centre of the slices. Thank you so much for reaching out it really is the best stress free way to cook it in my opinion.Enjoy!

Hi,
I've never reheated it without the gravy I'm afraid. I don't want to suggest anything without trialling it first but I would start my first trial by wrapping it in some wet baking paper that you have scrumpled up before putting it under the tap. I would do a double layer of that and then reheat it a 180 C oven for about 10 mins but depending on the size and thickness of the slices it might need longer. The meat will need to be piping hot though. Sorry I can't help. Maybe another option would be to reheat in gravy and then scrape most of it off if the guests are ok with that. You could also microwave it too. Sorry I can't give you an exact answer. Have a lovely Christmas!

thanks!

Thank you for the quick reply! I just took the plunge and took it out, it seems soft (resting now) just hope I haven't overcooked it if you know what I mean! But it was in lots of liquid so hope it's ok! I get that every joint and slow cooker is different so it's all learning - and recipes like this given the current energy crisis are so useful! Thanks for a great recipe!

Hi David, it won't be brisket or it would have said so on the packet. Obviously I can only give you general advice because I don't know enough details but I would say if it's been in there that long with an hour on high it should either be ready now or after another hour. I tell by how soft it is when i push a carving fork in. I always want it to go in without too much resistance. I know not the easiest point to get across but experience will tell you eventually. If it's obviously soft then you're ready but if it resists significantly then leave it some more to cook. I hope that helps! Thank you for asking. I hope it turns out delicious!

Squeal! I love that you thought it brilliant! It so is. I made it today too! I put it in at 8 a.m and then got it out at 5 pm. It was Brisket so gave it that extra time. Just incredible. The slow cooker is your best friend here. Thanks so much for letting me know x