Most Newfoundlanders would recommend serving with pickled beets, stuffing, gravy and buns.
Directions for: Jigg's Dinner
Ingredients
lb(s) salt beef
head cabbage, quartered
2 medium turnips
4 medium carrots, chopped in chunks
6 - 8 small potatoes, halved
1 cup yellow split peas
Directions
1. Soak salt beef over night by covering the beef with cold water submerged by a few inches of water. the next day, discard the soaking water.
2. Soak split peas over night with 3 cups of water.
3. Place beef in a stock pot and fill with water.
4. Drain split peas and place in a pudding bag, be sure to tie tight! (Alternatively, you can use cheese cloth instead of a pudding bag if unavailable).
5. Boil both the beef and the peas for 1.25 hours.
6. Add the quartered cabbage.
7. 10 minutes later, add the turnips and cabbage.
8. 10 minutes after that, add the potatoes.
9. Remove the split peas and mash with approx. 1 Tbsp of butter and salt and pepper to taste.
Source and Credits
This recipe was developed by the Drake Hotels Alexandra Feswick as part of the Sunday Night in Canada Dinner Series, celebrating Canadian cuisine from across the country.
Photo: Drake Hotel Properties
See more: Beef, Comfort Food, Legumes, Potatoes, Vegetables, Great Canadian Cookbook