Irish (Armenian) Boiled Dinner

Zepure Kurumlian


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!


★★★★★ 2 votes

24 Hr
8 Hr
Stove Top



  • 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
  • 2 Tbsp
    mustard seed
  • 1 tsp
  • 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

How to Make Irish (Armenian) Boiled Dinner


  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

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