“Jiggs dinner is a staple of Newfoundland cuisine. It is also called boiled, cooked or Sunday dinner, as it is usually served on Sunday. Most traditional recipes will be for servings for large groups of people, as large families and gatherings are the custom 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.
