“Newfoundland Jiggs Dinner, also known as “boiled Sunday dinner,” is a beloved and traditional meal that holds a special place in the hearts and palates of Newfoundlanders. This hearty dish consists of salted beef or pork, cabbage, turnips, carrots, potatoes, and peas pudding, all boiled together in a large pot. The slow cooking process allows the flavors to meld, creating a comforting and satisfying meal. Jiggs Dinner is often enjoyed on Sundays or special occasions, bringing families and friends together around the dinner table. It represents the resilience and resourcefulness of Newfoundland’s culinary heritage, as it was traditionally prepared with readily available ingredients. The flavors of Jiggs Dinner evoke a sense of nostalgia and community, making it a cherished tradition that continues to be passed down through generations in Newfoundland.“
- 2 lbs. salt beef (corned beef) or salt spareribs
- 1 cup yellow split peas
- 6-8 med potatoes
- 6 carrots
- 1 med turnip, peeled and cut in chunks
- 1 med cabbage, cut in wedges
- 2 tbsp butter
- pepper to taste
Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Soak meat and peas in cold water overnight (6-8) hours.
Drain meat and place in large pot. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage in wedges. After meat and peas have cooked 2 hours add vegetables and cook until tender, adding cabbage last.
Remove peas from bag, place in bowl and mash with butter and pepper to form peas pudding. Remove meat and cut into serving-size pieces. Arrange meat and vegetables on platter. Serve the peas pudding in a separate bowl. Makes 6-8 servings.
Note: Most people now will cook a turkey or chicken with their Jiggs Dinner during the holidays or even Sunday dinner.
