Best 7 Irish Armenian Boiled Dinner Recipes

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Embark on a culinary journey that intertwines the rich traditions of Ireland and Armenia with a hearty and flavorful dish: Irish-Armenian Boiled Dinner. This delectable feast, also known as "Lobia Piti," combines the best of both worlds, featuring tender lamb, succulent vegetables, and a savory broth that will warm your soul. Discover the authentic Armenian Lobia Piti recipe, a delightful blend of lamb, white beans, tomatoes, and aromatic spices. Explore the classic Irish Boiled Dinner recipe, a comforting combination of corned beef, cabbage, potatoes, and carrots. And for a vegetarian delight, try the Armenian Vegetable Boiled Dinner recipe, a medley of colorful vegetables simmered in a flavorful broth. Each recipe promises a unique taste experience, sure to satisfy your cravings and leave you feeling fulfilled.

Let's cook with our recipes!

CLASSIC IRISH BOILED DINNER



Classic Irish Boiled Dinner image

I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!

Provided by KMOMMYZ

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h20m

Yield 6

Number Of Ingredients 7

3 pounds smoked pork shoulder
salt and pepper to taste
2 large onions, quartered
6 potatoes, peeled
8 ounces carrots, cut in half
1 large head cabbage, quartered
1 pound fresh green beans, trimmed

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.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 63.5 g, Cholesterol 129.7 mg, Fat 40.6 g, Fiber 14.4 g, Protein 38.4 g, SaturatedFat 14.2 g, Sodium 2714.6 mg, Sugar 13.8 g

IRISH (ARMENIAN) BOILED DINNER



Irish (Armenian) Boiled Dinner image

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!

Provided by Zepure Kurumlian

Categories     Vegetables

Time 8h

Number Of Ingredients 42

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

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

TRADITIONAL BOILED DINNER



Traditional Boiled Dinner image

Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6 servings.

Number Of Ingredients 8

1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Prepared horseradish or mustard, optional

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.

Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

IRISH BOILED DINNER (CORNED BEEF)



Irish Boiled Dinner (Corned Beef) image

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

Provided by Ann Hester

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h

Yield 6

Number Of Ingredients 5

1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

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.

Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g

A REAL IRISH BOILED DINNER



A Real Irish Boiled Dinner image

Both my family and my husbands mother's hailed from Ireland. We have made this traditional Irish dinner for many Sundays and St. Patrick Day dinners. Enjoy!

Provided by ginny F

Categories     Beef

Time 4h15m

Number Of Ingredients 7

1 smoked pork shoulder
3 lb onions peeled and cut in half
5 lb carrots, peeled and cut into 2 inch pieces
1 large ruttabegga peeled and cut into large chunks
5 lb idaho potatoes peeled and cut in half
4 lb grey corned beef
1 large head of cabbage

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



Sunday Boiled Dinner image

Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 smoked boneless ham or pork shoulder (about 2 pounds)
1 medium onion, quartered
2 pounds carrots, halved
2 pounds red potatoes, quartered
2 pounds rutabagas, peeled and cut into 1-1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 medium cabbage, halved
Prepared horseradish, optional

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.

Nutrition Facts :

IRISH BOILED DINNER



Irish Boiled Dinner image

Make and share this Irish Boiled Dinner recipe from Food.com.

Provided by Tarlain

Categories     Stew

Time 3h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 1/2 lbs fresh beef brisket
2 (12 fluid ounce) bottles lager beer
2 cups water (or enough to cover)
2 bay leaves
10 black peppercorns
1/2 cup parsley, chopped
2 teaspoons salt
2 tablespoons butter or 2 tablespoons olive oil
3 garlic cloves, peeled and sliced
2 cups leeks, chopped and rinsed (white parts only)
1 medium yellow onion, peeled and sliced
3/4 lb large carrot, cut into large pieces
3/4 lb small red potato
1 lb turnip, peeled and quartered
2 lbs green cabbage, cut in sixths (secure with toothpicks)

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.

Nutrition Facts : Calories 1626.2, Fat 74.7, SaturatedFat 30.8, Cholesterol 203.3, Sodium 1160.4, Carbohydrate 86.1, Fiber 8.7, Sugar 13.3, Protein 56.8

Tips:

  • Use a large pot or Dutch oven to accommodate all the ingredients comfortably.
  • Choose a cut of beef that is suitable for boiling, such as brisket or chuck roast.
  • If you are using a ham hock, rinse it thoroughly before adding it to the pot.
  • Add the vegetables to the pot in stages, starting with the root vegetables and then adding the leafy greens.
  • Season the broth generously with salt and pepper, and add other seasonings such as garlic, onion, and bay leaves.
  • Bring the broth to a boil, then reduce the heat to low and simmer for several hours, or until the meat and vegetables are tender.
  • Serve the boiled dinner with mashed potatoes, boiled cabbage, and a side of horseradish sauce.

Conclusion:

Irish-Armenian boiled dinner is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, ham, vegetables, and broth makes for a satisfying and nutritious meal. With a little planning and effort, you can easily prepare this classic dish at home. So next time you're looking for a comforting and delicious meal, give Irish-Armenian boiled dinner a try.

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