Jiggs dinner — a hearty Newfoundland boiled dinner of salt beef, split pea pudding and root vegetables. Traditional, filling Sunday comfort food.
Jiggs dinner is Newfoundland's beloved Sunday boiled dinner — salt beef simmered slowly with cabbage, root vegetables and a cloth bag of split-pea pudding. It's hearty, traditional, one-pot comfort designed to feed a crowd. The rich pot liquor and pease pudding are as cherished as the meat itself.
Prep 30 min
Cook 180 min
Total 210 min
Medium
- 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.
Tips from the ZestyPlate Kitchen
- Soak the salt beef overnight, changing the water, to draw out excess salt.
- Tie the pease pudding bag with room to expand and secure it to the pot handle so it doesn't sink.
- Add the vegetables in stages so each is tender but not falling apart.
- Don't waste the cooking liquid — drink it as pot liquor or reduce it into gravy.
Frequently Asked Questions
It's beef cured in brine, traditional to Newfoundland cooking. Soak it well before cooking to remove excess salt. Corned beef is a close substitute.
Split peas boiled in a cloth bag in the same pot, then mashed with butter and pepper. It's a traditional, savoury accompaniment to the dinner.
Yes — you can cook the split peas separately, though boiling them in the pot in a bag is traditional and lets them absorb the flavour.
It's prized — sip it as 'pot liquor', use it to moisten the plate, or reduce it down into a gravy to pour over everything.
