Jiggs’ Dinner
St. John's, Canada
The soul of Newfoundland Sunday gatherings, this 'boiled dinner' is a masterclass in one-pot efficiency. It centers around salt beef (cured in brine) boiled alongside cabbage, potatoes, carrots, and turnip. The defining element is the 'Pease Pudding'—yellow split peas tied in a cotton bag and boiled in the same pot until they reach a buttery, mashable consistency. It is traditionally finished with a drizzle of turkey gravy and a side of pickled beets.
Ingredients
- 1.5 kgSalt beef (brined brisket or rib)
- 300 gYellow split peas
- 30 gButter
- 6 pcsLarge potatoes (peeled and halved)
- 4 pcsLarge carrots (peeled and chunked)
- 1 headGreen cabbage (cut into wedges)
- 1 largeTurnip/Rutabaga (peeled and cubed)
- 2 gBlack pepper
Directions
- 1
Soak the salt beef in cold water overnight in the refrigerator to remove excess salt. Rinse before cooking.
- 2
Place the yellow split peas into a cotton 'pudding bag' or several layers of cheesecloth, tying it securely but leaving room for the peas to expand.
- 3
Place the salt beef and the pea bag into a large stockpot. Cover with fresh water and bring to a boil.
- 4
Reduce heat and simmer for about 1.5 to 2 hours until the beef begins to soften.
- 5
Add the turnip, carrots, and cabbage wedges to the pot. Simmer for 20 minutes.
- 6
Add the potatoes and continue simmering for another 20-25 minutes until all vegetables are fork-tender.
- 7
Remove the pea bag. Empty the peas into a bowl, add butter and black pepper, and mash until smooth to create the pease pudding.
- 8
Serve the meat and vegetables on a large platter with the pease pudding on the side.