Traditional Newf ' Jigg's Dinner (Food Review)

Every Newfoundland family worth it's SALT will have their own version of Jigg's Dinner. I grew up eating at least 4 different versions, and have adapted my own version based on what I can find here on the Mainland.  I had followed my mother's method very strictly the first two times I made it. But found that it wasn't turning out right. I figured out that the salt beef I buy in Ontario is much less salty than the salt beef found in NL. "Too fresh" as Nan would say.

My Jigg's Dinner



Shopping List & Prep for approximately 5 Servings:
  • 3 pieces of salt beef (I buy a tub which will have approx 6 pieces. Place remaining pieces in a large Ziploc bag and freeze for next time.)
  • 1/2 head cabbage, quartered
  • 5-6 parsnip's peeled, cut in half, or thirds depending on size
  • 10 carrots, peeled, chopped in chunks
  • 10 potatoes, peeled, cut into quarters or halves depending on size
  • Split Peas Pudding: 1 bag yellow split peas, 1 cloth pudding bag
  • 1 package of frozen Yorkshire pudding
Directions:
  1. When planning to make Jigg's Dinner, the split peas should be soaked overnight- cover with cold water and place in fridge.
  2. The next day, place the beef in a large stock pot with enough water just to cover. Set it to boil.
  3. After an hour of boiling, taste water.  If it is too salty, drain half or more of the salty water away, and replace with fresh water to cover. Set to boil again. 
  4. The split peas that have been soaking, must be drained. 
  5. Place the peas in the cloth bag (again make sure to wet it), tie it properly and drop in the boiling water with the salt beef. The pudding should take close to two hours in total. 
  6. Here is a guideline of cooking times for each of the vegetables:
  • Cabbage 40 minutes (1 hour and 20 minutes into the boil). 
  • Carrots 30 minutes (1 ½ hours). 
  • Potatoes & Parsnips 20 minutes (1 hour and 40 minutes). 
    10. Bake frozen Yorkshire puddings according to package directions.

After 2 hours everything should be cooked: sort the vegetables, mash the Split Peas with pepper and a little margarine. Then it's time to eat.

Optional sides: Serve with roast beef, chicken, or turkey, COTTAGE PUDDING, pickled beats, stuffing, gravy, dinner rolls, sweet mustard pickles. 

**Tip: The left-overs are good to fry up the next day as HASH.

By the way, I am smelling Mother's version of Jigg's Dinner as I type. Not to rub it in or anything, but there is nothing better on a cold Sunday in NL. (Yes, it has dipped below 3 degrees here the last two nights. So I'm not just being wimpy).  Turkey roasting since noon, salt beef and veg bubbling on the stove.  No Peas Pudding in Mom's version though and she uses turnips instead of parsnips.

Comments

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Morela

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