Irish (Armenian) Boiled Dinner
By
Zepure Kurumlian
@Zeppya78
1
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!
Ingredients
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23 SEASONING SALUTE:
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1 tsponion powder
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1/2 tspblack pepper
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1/2 tspcelery seed
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1/2 tspaleppo pepper or cayenne pepper
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1 tspparsley flakes
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1 tspbasil, dried
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1 tspmarjoram, dried
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1 tspbay leaves, dried
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1 tspthyme, dried
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1 tspsage, dried
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1 tsptaragon, dried
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1/2 tspmint, dried
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1/2 tsprosemary, dried
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1 tspcumin
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2 Tbspmustard seed
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1 tspcoriander
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1 tspgarlic powder
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1/2 tsporange zest, grated
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1/2 tsplemon zest, grated
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1 tspsun dried tomatoes, finely minced
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1/2 tspcitric acid
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1/2 tspsumac, dried
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2 tspbrown sugar, lightly packed
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·note: mix all ingredients together and set aside. can also be used as poultry or pork seasoning
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CORNED BEEF:
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3 lbcorned beef brisket
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1 lbcarrot - cut into 3 inch pieces (no baby carrots)
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1/2 lbparsnips (optional)
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1 mediumturnip, peeled, sliced into 3/4 inch thickness
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2 largeonion, quartered
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1 smallgreen cabbage, cored roughly chopped
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2 capple juice (sweetened or unsweetened)
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1 bottlemedium bodied beer (optional)
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1 oz(1 shot) of irish whiskey
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2 cwater, as needed
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POTATOES:
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1 1/2 lbbaby red potatoes, sliced in half
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1/2 sticksalted butter, softened
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1 Tbspfresh garlic, copped or crushed
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2 Tbspflat leaf parsley, finely chopped
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·salt and pepper
How to Make Irish (Armenian) Boiled Dinner
- 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!)
- Clean, wash and cut your carrots, parsnips, turnip, onions, and cabbage. (I leave the skins on the carrots and parsnips)
- 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.
- Place the corned beef on top of them.
- 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.
- 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.
- Pour Apple juice over the spices ensuring that they are dissolved and included in with the liquid.
- 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.
- Sprinkle on some more seasoning just to lightly cover the surface of the meat and veggies.
- 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.
- If using slow cooker - place lid tightly and cook on low for 6-8 hours, until beef is tender
- 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.
- 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.
- Add the butter, garlic, parsley, and salt and pepper - to taste. Gently combine so that all the potatoes are evenly coated
- Transfer to a serving bowl and serve with corned beef and vegetables
