Jiggs dinner — a hearty Newfoundland boiled dinner of salt beef, split pea pudding and root vegetables. Traditional, filling Sunday comfort food.
- 2 Lbs Beef
- 1 cup Yellow Split Peas
- 1 head Cabbage
- 6 Carrots
- 1 large Turnips
- 8 Potatoes
- 3 tablespoons Butter
- To taste Black Pepper
Video
Preparation
- The night before, break the salt beef into big chunks and soak in water for at least 8–10 hours. Put the split peas in a bowl and cover with water to soak overnight.
- Drain the salt beef and place in a large stockpot, covering with at least 6–7 litres of fresh water. Put the split peas into a pease pudding bag (or triple layer of cheesecloth) and tie, leaving room for them to expand.
- Put the pea bag in the pot, tying the strings to the outside handle so it doesn't sink, bring to the boil, then lower the heat and simmer for 2 hours.
- Remove the pea bag and empty into a bowl, mixing with butter and pepper, then set aside.
- Add the cabbage to the pot and boil for 20 minutes, then add the turnip, carrots and potatoes and boil for 20 more, until tender.
- Remove the salt beef and vegetables onto a platter. Use the cooking liquid as a pot liquor to drink, or reduce it into a gravy to pour over the meal.
