Jiggs Dinner
A beloved Newfoundland Sunday tradition of salt beef slow-simmered with root vegetables and served alongside creamy pease pudding. Hearty, warming, and full of old-fashioned comfort.
Ingredients
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Beef⚖ 500 g 🥩 2 pcs
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Potatoes⚖ 1.2 kg 🥔 8 pcs
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Butter⚖ 42.2 g 3 pcs
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Yellow Split Peas⚖ 236.6 g 💧 236.6 ml 🥛 1 cup
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Carrots⚖ 480 g 🥕 6 pcs
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Cabbage⚖ 300 g ⅓ pcs
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Turnips⚖ 75 g 1 pcs
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Black Pepper⚖ 1 g 1 pcs
Total nutrition
2891 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- The night before, break the salt beef into large chunks and submerge in cold water to soak for at least 8–10 hours. At the same time, place 200 g (1 cup) of yellow split peas in a bowl, cover with water, and leave to soak overnight.
- Drain the salt beef and transfer it to a large stockpot. Cover with at least 6–7 litres of fresh cold water. Place the soaked split peas into a pease pudding canvas bag or a triple layer of cheesecloth, tie it securely leaving room for the peas to expand, then lower the bag into the pot and tie the strings to an outside handle so the bag doesn't rest on the bottom. Bring to a boil, then reduce the heat and simmer gently for 2 hours.
- Remove the pease pudding bag and empty the cooked peas into a bowl. Mash with 45 g (3 tablespoons) of butter and black pepper to taste until smooth and creamy. Set aside and keep warm.
- Add the whole or halved cabbage head to the pot and boil for 20 minutes. Then add the turnip, carrots, and potatoes and continue boiling for a further 20 minutes, or until all the vegetables are completely tender.
- Remove the salt beef and vegetables from the pot and arrange on a large serving platter alongside the pease pudding. Serve the cooking liquid as a pot liquor for drinking, or reduce it on the stovetop to create a rich jus or gravy to pour over the meal.
Source:
TheMealDB
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