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Jiggs Dinner

Name: Jiggs Dinner
Total time: 180 min
Yield: Serves 6
Cuisine: Canada
Ingredients: 400g (in one piece) Corned beef; 4 Potato; 3 Carrot; 2 Turnip; 1/2 Cabbage; 150g Yellow split peas; 20g Butter; A pinch Black Pepper

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐

Salt beef simmered with potatoes, cabbage, and root vegetables — Newfoundland's Sunday classic.

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📖 The Story Behind This Dish

Jiggs dinner is the traditional Sunday meal of Newfoundland, the island in the east: salt beef is simmered in a big pot with potatoes, carrots, turnips, and cabbage. Its hallmark is pease pudding, yellow split peas boiled alongside in a cloth bag. The name is said to come from a comic strip character of the early 20th century who loved the dish.

🌆 Where it's eaten: On a Sunday afternoon, a big pot steams in the kitchen of a colorful Newfoundland house as the family home from church gathers at the table.

🥕 Ingredients (serves 6)

Corned beef 400g (in one piece)
Potato 4
Carrot 3
Turnip 2
Cabbage 1/2
Yellow split peas 150g
Butter 20g
Black Pepper A pinch

👩‍🍳 Instructions

Put the corned beef in a big pot and simmer in plenty of water for 1 hour.
Put the yellow split peas in a cloth or stock bag, add to the pot, and simmer together 1 hour.
Add the potatoes, carrots, and turnips cut large and simmer 20 minutes.
Cut the cabbage into wedges, add, and simmer 15 minutes.
Remove the pea bag and mix the peas with butter and pepper to make pease pudding.
Slice the meat and serve with the vegetables and pease pudding.

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