Best Irish Armenian Boiled Dinner Recipes

CLASSIC IRISH BOILED DINNER

Steps:

• Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
• Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
• To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

IRISH BOILED DINNER

Steps:

• Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
• Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3-1/2 hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt and pepper.
• If the vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving.

A REAL IRISH BOILED DINNER

Steps:

• 1. In the biggest pot you have, add the smoke shoulder and corned beef.Fill with water to cover meat. On high heat bring the meat up to a boil. Then turn down to simmer for 2 hours. Add ruttabegga and cook for 45 minutes. Then add onions and carrots. Cook for twenty minutes. Then add cabbage. Cook cabbage for 15 minutes and add potatoes. Cook all until vegetables are soft and meat is tender. Add water when necessary to keep meat and vegetables covered. Serve with mustard or malt vinegar.
• 2. Place in multiple serving bowls: Slices of Pork shoulder, carrots, potatoes, cabbage wedges, corned beef, and onions. serve family style with crusty bread. Second day servings are even better when fried with bacon fat or butter!

SUNDAY BOILED DINNER

Steps:

• In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.

IRISH (ARMENIAN) BOILED DINNER

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