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Jiggs dinner
Newfoundland boiled salt beef with cabbage, root vegetables and pease pudding
Jiggs dinner is the Sunday dinner of Newfoundland, cooked in one big pot after church in St John's and every outport around the coast. Salt beef, soaked overnight, simmers with turnip, carrot, potato and cabbage, while yellow split peas cook in a cloth bag in the same pot to make pease pudding. It is served with mustard pickles and often with figgy duff. A common mistake is skipping the overnight soak, which leaves the beef far too salty. Chef's tip: add the vegetables in stages, cabbage last, so each is just tender at the end.
- Total time
- 210 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the pot
- 2 ⅝ lb salt beef (corned beef brisket)soaked overnight
- 9 oz yellow split peasrinsed
- 2 lb potatoespeeled and halved
- 1 ⅓ lb swede (turnip)peeled and cut into wedges
- 4 carrotshalved
- 1 green cabbagecut into 6 wedges
- 1 tsp black pepper
To serve
- 6 tbsp mustard pickles or mustard (optional)
- 1 oz butter (optional)for the pease pudding (omit for dairy free)
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What you'll need
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Method
0/6 doneStep 1: The night before, cover 2 ⅝ lb salt beef (corned beef brisket) with cold water and soak it in the fridge for 12–24 hours, changing the water once or twice. Drain.
5 minStep 2: Put the beef in a very large pot, cover with fresh cold water and bring to the boil. Skim, then simmer gently for 2 hours.
120 minStep 3: Tie 9 oz yellow split peas loosely in a pudding cloth or muslin, leaving room for them to swell, and add to the pot for the last 1½ hours.
5 minStep 4: Add 2 lb potatoes, 1 ⅓ lb swede (turnip) and 4 carrots and simmer for 15 minutes. Add 1 green cabbage and cook 12–15 minutes more, until everything is tender when pierced.
25 minStep 5: Lift out the pudding bag, tip the peas into a bowl and mash with 1 oz butter and 1 tsp black pepper. Slice the beef across the grain.
5 minStep 6: Serve the beef with the vegetables and pease pudding, with a little of the cooking broth and 6 tbsp mustard pickles or mustard.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jiggs dinner take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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