Canadian
Jiggs Dinner
A Newfoundland Sunday boiled dinner with salt beef, cabbage, root vegetables, potatoes, and pease pudding cooked together in the pot. The vegetables take on the savoury brine of the beef, while the split peas are mashed soft with butter and pepper.
Ingredients
- Newfoundland-style salt beef400g
- Yellow split peas1/2 cup
- Small onion, peeled1
- Rutabaga or turnip, peeled and cut into chunks300g
- Carrots, peeled and cut into large pieces2 medium
- Green cabbage, cut into wedges1/2 small head
- Potatoes, peeled and halved4 small
- Unsalted butter2 tbsp
- Black pepper1/2 tsp
- Dry mustard or mustard pickles, for servingto taste
Method
- Place the salt beef in a bowl, cover with cold water, and soak overnight in the refrigerator, changing the water once if the beef is very salty.
- Rinse the split peas, place them in a clean pudding bag or double layer of cheesecloth with room to swell, and tie securely.
- Drain the salt beef, put it in a large pot, cover with fresh cold water by 5 cm, and bring to a gentle boil.
- Reduce to a steady simmer, skim any foam, add the tied pease pudding bag and the whole onion, and cook for 1 hour 45 minutes.
- Add the rutabaga and carrots to the pot and simmer for 25 minutes.
- Add the potatoes and cabbage wedges, keeping the vegetables mostly submerged, and simmer for 25 to 30 minutes more, until everything is tender.
- Lift out the pease pudding bag, let it cool just enough to handle, then empty the peas into a bowl and mash with the butter and black pepper.
- Remove the salt beef and slice it across the grain into thick pieces.
- Drain the vegetables well, discarding the onion, and arrange the salt beef, cabbage, potatoes, carrots, and rutabaga on warm plates.
- Serve with a scoop of pease pudding and a little dry mustard or mustard pickles on the side.
Common questions
Can I substitute regular corned beef for Newfoundland-style salt beef in Jiggs Dinner?
Yes, but the flavor will be less traditional and usually less salty. If using corned beef, soak it well and taste the broth before adding any extra salt. Keep the simmer gentle so it stays tender.
How long does Jiggs Dinner take from start to finish?
Plan on overnight soaking plus about 3 to 4 hours of cooking the next day. The beef needs the longest time, then the root vegetables, then potatoes and cabbage near the end.
What are the most common mistakes when making Jiggs Dinner?
Boiling too hard is the biggest mistake; it can make the beef tough and break up the vegetables. Also, don’t under-soak very salty beef, and don’t add the cabbage too early or it will turn mushy.
How should I store leftover Jiggs Dinner?
Cool leftovers quickly, then refrigerate in shallow containers for up to 3 to 4 days. Store meat and vegetables separately if possible, and keep the pease pudding in its own container so it doesn’t dry out.
What’s the best way to serve Jiggs Dinner?
Serve the sliced salt beef hot with the vegetables, pease pudding, black pepper, and a little melted butter. Mustard or mustard pickles on the side add sharpness and cut through the richness of the meal.