Who likes New England boiled dinner? (freezer, meal, butter, crockpot)

[Suesbal]

And if you do, when do you prepare it?

[hertfordshire]

I had to google what a New England boiled dinner is. Never heard it called that.

I only do corned beef brisket once or twice a year. Maybe on or around St. Patrick's day. Sometimes in the fall I get a craving. But it's the kind of thing that I have once (with plenty of leftovers), and I don't desire it again for a long time.

[lookashiny]

I like it, though I haven't made it myself. It's something my mother makes occasionally in the winter.

[gentlearts]

We love it, and I make it whenever I can find a small one on sale. It’s so expensive normally. Maybe about 4x a year.

I cover it with water, simmer for about 2 1/2 hours, then add carrots, potatoes and cabbage, cut into wedges, and simmer until the vegetables are done. Drain well. Butter the vegetables. Slice the corned beef and serve with mustard.

[evening sun]

I always buy extra CB when it is on sale around Paddy day. So we have it then, & I keep one in the freezer for the weekend after Thanksgiving. It makes a nice break fron the turkey after TG. It freezes well

[johngolf]

My mother (we lived in Boston) used to do a New England Boiled Dinner several Sundays a year and on St Patrick's Day. I love it. Might be hard pressed to get Corned Beef year round.

[Lodestar]

I'm usually not satisfied with the quality of corned be we get here. Think of it as "fake corned beef."

Other than making Reuben sandwiches now and then I only use it once a year around St. Patrick's Day for boiled dinner.

I love that stuff and my only complaint is that I never seem to have a pot large enough for all the veggies I want to put in.

I make a mustard sauce and melt butter to drizzle over the potatoes.

[happygrrrl]

So, it's corned beef & cabbage?

I made it years ago b/c spouse loved it. I only made it around St. Patrick's day as that's when it went on sale. And, I cooked it in the crockpot, with carrots & potatoes.

It was OK but really salty.

[TheShadow]

You can reduce the salt by doing something I will call "reverse brining". Start around 8 hours before you plan to cook your CB. I start in the morning, put the corned beef in a big pot of cold fresh water, cover and put in the fridge. After about 2 hours, dump the water and replace it with more fresh water. Do this a couple more times before cooking time. Each time you put it in fresh water, osmosis will pull some of the salt out of the corned beef into the water, which you dump and replace with fresh, which pulls more salt out, etc. I like to do this because I don't just do it boiled with veggies in water. I braise it in a beer/water mix in the oven, which actually concentrates the corned beef flavor. This can make it very salty, so I "de-salt" it somewhat before I start. Then I add the veggies for the last 45 minutes or so, on the stove top.

[aquietpath]

I grew up on what we called a New England boiled dinner, but it was with a daisy roll, not corned beef. I have not seen a daisy roll since moving down south, but they were in all the stores when in lived in CT.

Probably the simplest meal to prepare - the meat, carrots, potatoes and cabbage all cooked together in a pot of simmering water.