World Flavors Cookbook

Jiggs Dinner

A traditional Newfoundland Sunday meal consisting of salt beef boiled with root vegetables and cabbage.

Cuisine: Canada

Ingredients

• 2-3 lbs salt beef (navel or brisket)
• 1 large cabbage, quartered
• 6 potatoes, peeled
• 6 carrots, peeled
• 1 large turnip (rutabaga), cubed
• 1 cup yellow split peas (tied in a cloth bag to make "pease pudding")

Instructions

1. Soak salt beef in cold water overnight to remove excess salt. Drain. Place beef and the bag of peas in a large pot, cover with fresh water, and boil for 2 hours. Add turnip and carrots
2. simmer for 20 minutes. Add potatoes and cabbage
3. simmer for another 20-30 minutes until all vegetables are tender. Remove beef and vegetables and serve on a large platter. Squeeze the peas out of the bag and mash with butter to serve as pease pudding.