Jiggs Dinner
Salt beef, roots and pease pudding from one Sunday pot — Newfoundland's gathering protocol.
- Total
- 35 min
- Serves
- 4
Newfoundland's Sunday institution: salt beef simmered for hours with cabbage, carrots, turnips and potatoes, plus the essential pease pudding — yellow split peas boiled in a cloth bag alongside until they mash buttery. Jiggs dinner is less a meal than a weekly gathering protocol. One pot, every generation at the table.
Ingredients
- 2 Lbs Beef
- 1 cup Yellow Split Peas
- 1 head Cabbage
- 6 Carrots
- 1 large Turnips
- 8 Potatoes
- 3 tablespoons Butter
- To taste Black Pepper
Instructions
- The night before, break salt beef into big chunks and soak in water overnight, at least 8-10 hours. Put split peas into a bowl and cover with water to soak overnight.
- Drain the salt beef and place it into a large stockpot. Cover with fresh water, at least 6-7 litres. Place the split peas into a pease pudding canvas bag or triple layer of cheesecloth and tie, making sure to leave room for peas to expand inside the bag.
- Put the bag inside the pot, tying the strings to the outside handle so it doesn't stick to the bottom of the pot with the salt beef. Bring to a boil, then lower the heat and simmer for 2 hours.
- Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.
- Add your cabbage to the pot and boil for 20 more minutes. Then add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.
- Remove salt beef and vegetables from the pot and put them on a platter.
- Use the cooking liquid in two ways; as a pot liquor which some people like to drink or reduce it to make a jus or gravy to pour over the meal.
Nutrition (per serving)
- Calories
- 550
- Protein
- 35 g
- Fat
- 20 g
- Carbs
- 60 g
Adapted from canadianfoodfocus.org. Rewritten and re-photographed by MealIdeas.
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