Jiggs Dinner

Jiggs Dinner

Jiggs Dinner is a hearty and traditional boiled meal composed of salt beef and a medley of root vegetables, perfect for a satisfying family dinner. The accompanying pease pudding and rich broth complete this comforting dish.

Beef

Prep Time

600 min

Cook Time

160 min

Servings

6

Jiggs Dinner is a cherished classic in Canadian and Newfoundland cuisine, traditionally served on Sundays and special family gatherings. This meal features salt beef soaked overnight to soften, then boiled slowly with yellow split peas, fresh cabbage, and an assortment of root vegetables until tender and flavorful. The inclusion of pease pudding, a thick mashed essence of yellow peas with butter and pepper, adds a creamy and savory component to the plate. Historically, this dish reflects a time when boiled dinners were essential for maximizing the nourishment and flavor extracted from humble ingredients. The slow cooking method tenderizes the salt beef and infuses the broth with robust, comforting aromas. The broth itself is lent versatility—enjoyed as a warm pot liquor or reduced to a rich gravy, tying the meal together. Jiggs Dinner pairs wonderfully with a simple leafy salad or crusty bread to soak up the juices. For a delightful twist, serve with mustard or horseradish sauce alongside. Its balanced combination of protein, hearty vegetables, and flavorful pease pudding makes it a well-rounded, soul-satisfying feast.

Ingredients

  • 2 lb Beef
  • 1 cup Yellow Split Peas
  • 1 head Cabbage
  • 6 Carrots
  • 1 large Turnips
  • 8 Potatoes
  • 3 tablespoon Butter
  • To taste Black Pepper

Instructions

Begin by preparing the salt beef the night before: break the meat into large chunks and immerse them in cold water, allowing it to soak for at least 8 to 10 hours. This important step helps to desalinate the beef, ensuring a tender and balanced flavor. Simultaneously, place the yellow split peas in a bowl and cover them with water to soak overnight. This softens the peas, which will be perfectly cooked when boiled later. The following day, drain the salt beef and transfer it to a large stockpot. Pour in fresh water, using approximately 6 to 7 litres, enough to fully cover the beef. Take the soaked split peas and put them into a pease pudding canvas bag or fashion a pouch using a triple layer of cheesecloth. Be sure to leave enough room for the peas to expand as they cook. Securely tie the bag and suspend it inside the pot by attaching the strings to the pot handle, preventing it from sticking to the bottom with the salt beef. Bring the pot to a rolling boil, then reduce the heat to a gentle simmer and cook for about 2 hours. This slow simmer allows the flavors to meld beautifully while tenderizing the beef. After 2 hours, carefully remove the pease pudding bag from the pot. Empty the peas into a bowl and stir in the butter and black pepper to taste, creating a smooth, rich pease pudding. Set this aside to be served alongside the rest of the meal. Next, add the cabbage to the pot and cook it for 20 minutes until just tender. Following that, introduce the turnip, carrots, and potatoes to the pot, letting them boil for an additional 20 minutes or until all vegetables are fork-tender. Once the vegetables and beef are fully cooked, remove them from the pot and arrange them attractively on a large serving platter. The cooking liquid left in the pot—often called "pot liquor"—is a flavorful broth that can be enjoyed as a warming drink. Alternatively, you can reduce this liquid to make a savory jus or gravy, perfect for drizzling generously over the plated meal for extra depth. Tip: Use a skimmer to remove any foam or impurities during simmering for a clearer broth. You can also keep the pease pudding warm in a low oven while finishing the vegetables to serve everything piping hot.

Quick Info

Prep Time
600 min
Cook Time
160 min
Total Time
760 min
Servings
6

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