Jiggs Dinner

Recipe by: Dave Perry
Preparation time: ~ 30 min (but does require overnight soaking)
Serving size: 4
Category: Traditional Newfoundland Recipe

2-1/2 lb. (1.25 kg) salt beef
1 lb. (500 g) split peas
1 small cabbage, coarsely chopped
1 lb. (500 g) turnip, coarsely chopped
1 lb. (500 g) parsnips peeled
1 lb. (500 g) carrots, peeled
6 - 8 medium-sized potatoes, peeled
1/4 lb. (125 g) butter
1 tablespoon (15 mL) pepper
Salt to taste

Soak salt meat in cold water overnight; place peas in pudding bag and soak with meat.

Drain and cover meat and peas with fresh water. Cook for 2 hours. Drain stock and save for vegetables. Cover meat and peas with boiling water and cook for another 2 hours.

One hour before meat is done, start cooking cabbage, carrots and turnip, and parsnips in drained stock; add potatoes 30 minutes before serving.
Before serving Jiggs Dinner, remove peas pudding from pot. Mash, adding butter, pepper and salt.

A very common traditional Newfoundland dish. Commonly served with Figgy Duff.
© East Coast Catering Limited 2008 - Site by Triware Technologies - W3C Standards Compliant