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
- 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
- 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
- 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
23 SEASONING SALUTE:
CORNED BEEF:
POTATOES:
How to Make Irish (Armenian) Boiled Dinner
- 12 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!)
- 2Clean, wash and cut your carrots, parsnips, turnip, onions, and cabbage. (I leave the skins on the carrots and parsnips)
- 3Arrange 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.
- 4Place the corned beef on top of them.
- 5Arrange 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.
- 6Sprinkle 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.
- 7Pour Apple juice over the spices ensuring that they are dissolved and included in with the liquid.
- 8Pour 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.
- 9Sprinkle on some more seasoning just to lightly cover the surface of the meat and veggies.
- 10If 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.
- 11If using slow cooker - place lid tightly and cook on low for 6-8 hours, until beef is tender
- 12If 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.
- 13You 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.
- 14Add the butter, garlic, parsley, and salt and pepper - to taste. Gently combine so that all the potatoes are evenly coated
- 15Transfer to a serving bowl and serve with corned beef and vegetables
