A hearty one-pot boil of salt beef, root vegetables, cabbage, and pease pudding — Newfoundland's beloved Sunday tradition.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large oval serving platter
Garnishes: butter pat, cracked pepper
Accompaniments: pease pudding, mustard pickles
Instructions
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1
Soak salt beef in cold water overnight to remove excess salt. Drain.
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2
Place beef in a large pot, cover with fresh cold water. Bring to a boil, reduce to simmer.
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3
Tie split peas in a pudding bag. Add to pot after 1 hour of cooking.
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4
After 2 hours total, add turnips and carrots.
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5
After 2.5 hours, add potatoes and cabbage.
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6
Cook until all vegetables are tender (about 3-3.5 hours total). Serve on a large platter with pease pudding mashed with butter.
Did You Know?
In Newfoundland, Jiggs Dinner is so sacred that restaurants and even takeout shops serve it every Sunday without fail.
Chef's Notes
Equipment Tips
- large stockpot
- pudding bag or cloth
- colander
Garnishing
butter pat, cracked pepper
Accompaniments
pease pudding, mustard pickles
The Story Behind Jiggs Dinner
Named after a comic strip character, Jiggs Dinner is Newfoundland's most beloved Sunday meal. The tradition of boiling salt beef with root vegetables reflects the island's British and Irish heritage and the practical need to use preserved meats during long, isolated winters on the Rock.
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