🇨🇦 CanadaCatalog recipe
Salt beef boiled low and slow with cabbage, turnip, carrot and potato, served together with pease pudding and a splash of the cooking broth.
For 6 servings.
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Tie the soaked split peas loosely in a cheesecloth bag — they need room to expand — and add to a large pot with the drained salt beef; cover generously with fresh water and bring to a boil.
Skim the surface, then reduce to a gentle simmer 2 hours, until the beef is fork-tender.
Add the turnip and carrot and simmer 25 minutes.
Add the potato and cabbage wedges and simmer 20 more minutes, until all the vegetables are tender.
Lift out the pea bag and mash the peas with the oil and a little of the cooking broth into a coarse, spoonable pudding.
💡 Pease pudding should hold its shape on a spoon but still look wet — add broth gradually until it does.
Slice the beef, arrange it with the vegetables and pease pudding, and ladle the broth over everything at the table.
Jiggs dinner is Newfoundland's Sunday tradition, named sometime in the early 20th century for the boiled-dinner-loving comic strip character Jiggs from 'Bringing Up Father.' Salt beef was the affordable, shelf-stable protein in outport communities before refrigeration, and the whole meal — meat, root vegetables and a split-pea pudding — cooks together in one pot. Families across the province still gather around it most Sundays.
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