IRISH (ARMENIAN) BOILED DINNER

Irish (Armenian) Boiled Dinner image

This is a slight variation of the traditional boiled dinner. It is full of flavor without overpowering the subtle deliciousness of the corned beef, cabbage, or root vegetable. I feel that it enhances and brings out the natural richness of the ingredients as only a home cooked meal can. Enjoy it!

Provided by Zepure Kurumlian

Time 8h

Number Of Ingredients 42

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Ingredients

23 SEASONING SALUTE:
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp celery seed
1/2 tsp aleppo pepper or cayenne pepper
1 tsp parsley flakes
1 tsp basil, dried
1 tsp marjoram, dried
1 tsp bay leaves, dried
1 tsp thyme, dried
1 tsp sage, dried
1 tsp taragon, dried
1/2 tsp mint, dried
1/2 tsp rosemary, dried
1 tsp cumin
2 Tbsp mustard seed
1 tsp coriander
1 tsp garlic powder
1/2 tsp orange zest, grated
1/2 tsp lemon zest, grated
1 tsp sun dried tomatoes, finely minced
1/2 tsp citric acid
1/2 tsp sumac, dried
2 tsp brown sugar, lightly packed
note: mix all ingredients together and set aside. can also be used as poultry or pork seasoning
CORNED BEEF:
3 lb corned beef brisket
1 lb carrot - cut into 3 inch pieces (no baby carrots)
1/2 lb parsnips (optional)
1 medium turnip, peeled, sliced into 3/4 inch thickness
2 large onion, quartered
1 small green cabbage, cored roughly chopped
2 c apple juice (sweetened or unsweetened)
1 bottle medium bodied beer (optional)
1 oz (1 shot) of irish whiskey
2 c water, as needed
POTATOES:
1 1/2 lb baby red potatoes, sliced in half
1/2 stick salted butter, softened
1 Tbsp fresh garlic, copped or crushed
2 Tbsp flat leaf parsley, finely chopped
salt and pepper

Steps:

1. 2 days ahead - take meat out of package and place in cold water to de-brine. Change water every 4-6 hours. Can be kept in fridge or on counter (trust me!)
2. Clean, wash and cut your carrots, parsnips, turnip, onions, and cabbage. (I leave the skins on the carrots and parsnips)
3. Arrange carrots, parsnips, turnip, and onions on the bottom and around the edges of your cooking instrument in as much of a single layer as possible.
4. Place the corned beef on top of them.
5. Arrange the chopped cabbage around (and in between - if you have more than one piece of meat) the corned beef. DO NOT CUT THE CORNED BEEF INTO SMALLER PIECES.
6. Sprinkle as much of or as little of the 23 seasoning salute over the combined ingredients. A nice coating is sufficient. Leave some seasoning for after liquid is added.
7. Pour Apple juice over the spices ensuring that they are dissolved and included in with the liquid.
8. Pour in the beer and whiskey now if you choose to use them, then add the water until the liquid level reaches to about 3/4 - 5/8 of the way up.
9. Sprinkle on some more seasoning just to lightly cover the surface of the meat and veggies.
10. If using a roasting pan - tightly cover with tin foil and place into oven for 6-8 hours at 220-235 degrees F, until beef is tender.
11. If using slow cooker - place lid tightly and cook on low for 6-8 hours, until beef is tender
12. If using a pressure cooker - place lid on tightly, and cook on medium flame until max pressure is reached, then reduce flame to low and cook for 2-3 hours.
13. You can use the remaining stock for an awesome soup base or freeze it in ice cube trays and use as much or as little as you need for a skillet dinner or to simmer something. Adds amazing flavor to any dish.
14. Add the butter, garlic, parsley, and salt and pepper - to taste. Gently combine so that all the potatoes are evenly coated
15. Transfer to a serving bowl and serve with corned beef and vegetables

*** Explore more Irish (Armenian) Boiled Dinner Recipes »

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Benjamin Addae Bekoe

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I love the simplicity of this dish. It's just a few simple ingredients, but they come together to create a delicious meal.

Pricilla P

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This is a great recipe for a cold winter day. It's so hearty and warming.

Suzanne Hubbard

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This dish was a bit too salty for my taste. I think I'll use less salt next time.

taygamin Yt

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I'm not usually a fan of boiled dinners, but this one was really good. The lamb was so tender and the vegetables were cooked perfectly.

Lerato Moeng

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This is my favorite Armenian dish! I love the combination of lamb and vegetables.

Stefon LaRose

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I've made this dish several times and it's always a hit. It's so easy to make and it's always delicious.

matthew brookhart

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This dish was a bit too bland for my taste. I think I'll try adding some more spices next time.

Mayar Shandi

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I'm not a fan of lamb, but I still enjoyed this dish. The vegetables were cooked perfectly and the barley added a nice touch.

Madan Thapa

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Delicious!

Jennifer Parm

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This was a great recipe! I followed it exactly and the dish turned out perfectly. My family loved it.

Adim Ezike

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The lamb was a bit tough, but the vegetables were delicious. I think I'll try making this dish again with a different cut of lamb.

Alice Esaah

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This dish was easy to make and turned out great! The lamb was fall-off-the-bone tender and the vegetables were cooked evenly. I will definitely be making this again.

Mutura Mithika

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I've never had Armenian food before, but this boiled dinner was delicious! The lamb was so juicy and the vegetables were perfectly seasoned. I especially liked the barley. It added a nice nutty flavor to the dish.

Semaja Robinson

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This Irish-Armenian boiled dinner was a hit with my family! The lamb was so tender and flavorful, and the vegetables were cooked to perfection. I especially loved the cabbage and carrots. This is definitely a dish that I will be making again and agai

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