Cooking beef bones for broth on low...seems to be a low bubbling/boiling...is this normal?

it is a slow cooker for the purpose of slow cooking so turn it to low and it will keep cooking
If you want fast cooking on high temp use a pot or a pan .it will be cheaper.

45 minutes for each pound - more or less. Veggies can go in anytime - but some people add them during the last hour of cooking. http://www.auto-tune-up-and-repair-options.com/worn-motor-treatment.html

What sort is it? I have a Sunbeam - I just throw in all the ingredients for say, a casserole, in the morning before work. Leave it on low heat setting, ensuring that I have a tin of tomatoes or a mug of beef or chicken stock to keep everything moist, put the lid on and about 7 hours later hey presto! The meal is ready. No real preparation , I just use a normal meal recipe, and ensure i have enough moisture for the cooking as I would in the oven.

is this the one?

Tangy Corned Beef and Cabbage Stew
You don't have to be Irish to enjoy this lovely dinner.

• 3 pounds corned beef, rinsed and cut into 1-inch cubes
• 3 tablespoon quick cooking tapioca
• 3 medium carrots, cut into 1-inch pieces
• 2 medium onions, quartered
• 1 small head cabbage, cut into 8 wedges (do not remove the heart)
• 1- 10 1/2 ounce can beef broth
• 1 soup can water
• 2 tablespoons wine vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon horseradish (optional)
• 1/4 cup molasses
• 3 whole cloves
• 1 bay leaf

1. Place corned beef in pot. Sprinkle tapioca evenly over meat.
2. Spread carrots, onions, and cabbage evenly around and over meat. In a mixing bowl, combine beef broth, water vinegar, dry mustard, horseradish, molasses, cloves and bay leaf. Add to pot.
3. Cover and simmer at Setting #4 for 6 to 8 hours or until vegetables are fork tender. Remove cloves and bay leaf. Keep warm for serving at Setting #2.

Makes 6 to 8 servings.

Here is the link to recipes:

http://www.westbend.com/catalog.cfm?dest=dir&linkon=Category&linkid=252

Thanks

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At least four hours. All day will make it tenderer and more flavoursome, but turn it to low when it starts to bubble.

not a solution as such but u can use it as a slow cooker on low
put it on put veg in add water then meat leave about 1 inch gap from lid and put on low for a few hours dont let it boil dry

The older crocks did not seem to get as hot as the ones form the past 10 years. I have an old blue and white one that I use only to make yogurt, since it is not as hot. I do not believe you can adjust the newer ones, just use the low setting. Good luck.

You should keep the lid on as much as possible. You are correct; once you open the lid, the liquid inside can quickly lose temperature at a rate of 10-15 degrees per minute.

Additionally, taking the top off allows steam to escape, which reduces the point of cooking in a slow cooker (cooking in a relatively closed system, with the steam condensing back to water and flowing back into the broth).

It's not doing a whole lot to the flavor (aside from causing the stew to thicken with the loss of water), but it is definitely causing the cooking to take longer than it should.