Jiggs Dinner
Newfoundland's Sunday boiled dinner: salt beef simmered with root vegetables and cabbage, with a bag of split-pea pudding cooked in the same pot.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 640 kcal
Equipment
- •Large stockpot
- •Pudding bag or muslin and string
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 26 g
- carbs
- 56 g
- protein
- 42 g
- calories
- 640
Instructions
- 1
Drain the soaked salt beef, put it in a large pot with fresh cold water and bring to a slow simmer. Skim the surface.
- 2
Tie the drained split peas loosely in a pudding bag, leaving room to swell, and lower it into the pot beside the meat.
- 3
Simmer gently, covered, for about 2 hours until the beef is tender. Top up with boiling water as needed.
- 4
Add the turnip and carrots and cook for 20 minutes, then the potatoes for 15 minutes more.
- 5
Lay the cabbage wedges on top for the final 10-12 minutes so they steam rather than collapse.
- 6
Lift out the pudding bag, turn the peas into a bowl, mash with butter and pepper.
- 7
Slice the beef and serve everything together with a ladle of the cooking liquor.
Chef's tips
Taste the cooking water before adding vegetables; if it is very salty, replace half of it, and add no salt anywhere in the dish.
Ingredient substitutions
- salt beef → corned beef brisket, rinsed well, where salt beef is unavailable
- swede turnip → parsnip, though turnip is traditional
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat in a little of the cooking liquor, or fry leftovers into a hash.
Common mistakes to avoid
- •Skipping the overnight soak, leaving the dish inedibly salty
- •Packing the pease pudding bag tightly so the peas cannot swell
Serving suggestions
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