Irish (Armenian) Boiled Dinner

Zepure Kurumlian

By
@Zeppya78

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!


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Comments:

Serves:

4

Prep:

24 Hr

Cook:

8 Hr

Method:

Stove Top

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Beef, Vegetables, Potatoes
Main Ingredient: Beef
Regional Style: Irish