Entree: Canada – Newfoundland and Labrador – Jiggs Dinner

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 10 min

Total 3 hrs 25 min

Ingredients

- 3.5 lb (1.6 kg) salt beef (corned beef) brisket, rinsed
- 10 cups (2.4 L) water
- 1 large onion, peeled and halved
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 6 medium potatoes, peeled (about 2 lb / 900 g)
- 4 large carrots, peeled and cut into 2-3 inch pieces (about 1 lb / 450 g)
- 1 medium rutabaga (Newfoundland "turnip"), peeled and cut into 1- to 1.5-inch cubes (about 1 lb / 450 g)
- 1 small head green cabbage, cored and quartered (about 1.5 lb / 700 g)
- 1 tbsp (15 ml) salt, plus more to taste (for vegetables and pease pudding)
- Freshly ground black pepper, to taste
- For the pease pudding:
  - 1 1/2 cups (300 g) yellow split peas, rinsed
  - 4 cups (950 ml) water or low-sodium stock
  - 1 small onion, finely chopped
  - 2 tbsp (30 g) unsalted butter
  - 1/2 tsp (2.5 ml) salt, or to taste
- For the gravy:
  - 3 tbsp (45 g) unsalted butter
  - 3 tbsp (24 g) all-purpose flour
  - 2 cups (480 ml) reserved strained cooking liquid (from the pot)
  - 1 tsp (5 ml) Dijon mustard (optional)
  - Salt and pepper to taste
- Optional: chopped fresh parsley for garnish

Instructions

Short Description:
A traditional Newfoundland boiled dinner of salt beef (corned beef) cooked with root vegetables and cabbage, served with creamy pease pudding and a pan-style onion gravy. Hearty, communal, and steeped in British and Irish immigrant tradition.

Regional Notes:
This Newfoundland and Labrador version centers on salt beef (corned beef) and the local naming of rutabaga as "turnip," all cooked together in one pot so the vegetables absorb the meat's savory broth. It is commonly served with pease pudding (a smooth split-pea side) and a gravy made from the cooking liquor—distinct from other Atlantic boiled dinners that may use fresh beef or omit pease pudding.

1. Place the rinsed salt beef, 10 cups (2.4 L) water, halved onion, bay leaves, and peppercorns in a large stockpot. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any scum that rises to the surface.
2. Cover and simmer the salt beef until tender when pierced with a fork, about 2 to 2 1/2 hours depending on thickness. Keep the heat low so the liquid barely bubbles.
3. When the meat is about 45 minutes from being done, add the potatoes and rutabaga (turnip) to the pot. Continue simmering, covered.
4. After 20 minutes more, add the carrots to the pot. Simmer another 15 minutes.
5. Add the cabbage quarters for the final 10–15 minutes, or until all vegetables are tender but not falling apart. Test vegetables with a fork—timing will vary with size.
6. Meanwhile, make the pease pudding: in a medium saucepan, combine the rinsed yellow split peas, 4 cups (950 ml) water or stock, and the finely chopped onion. Bring to a boil, then reduce to a simmer and cook, uncovered, until peas are very soft, 35–50 minutes. Add more water if needed to maintain a gentle simmer.
7. When the peas are soft, drain off any excess liquid, then stir in 2 tbsp (30 g) butter and 1/2 tsp (2.5 ml) salt. Mash or purée to a coarse smoothness to achieve a spreadable pudding consistency. Adjust salt and pepper to taste and keep warm.
8. Transfer the cooked salt beef to a cutting board and let rest 10 minutes. Strain and reserve at least 2 cups (480 ml) of the cooking liquid for the gravy; set aside any remaining broth for soups.
9. Slice the salt beef against the grain into serving portions (trim excess fat if desired). Keep meat warm wrapped in foil.
10. Make the gravy: in a medium saucepan over medium heat, melt 3 tbsp (45 g) butter. Whisk in 3 tbsp (24 g) flour and cook, stirring, for 1–2 minutes to form a blond roux. Gradually whisk in 2 cups (480 ml) reserved strained cooking liquid until smooth. Bring to a simmer and cook until thickened, 3–5 minutes. Stir in 1 tsp (5 ml) Dijon mustard if using, and season with salt and pepper to taste.
11. To serve: arrange slices of salt beef on a platter and surround with boiled potatoes, carrots, rutabaga, and cabbage. Spoon pease pudding into a bowl and serve alongside, with gravy in a separate jug. Garnish with chopped parsley if desired.
12. Leftovers: refrigerate meat and vegetables in their cooking liquid for up to 3 days. Pease pudding will keep 3–4 days refrigerated and can be gently reheated with a splash of water or milk.