Entree: Canada – Nova Scotia / Atlantic Canada – Jiggs Dinner

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) salt beef (corned beef brisket; rinsed and trimmed)
- Cold water to cover beef, about 12–14 cups (3–3.3 L)
- 1 large onion, halved
- 3 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 6 medium Yukon Gold potatoes, about 2 lb (900 g), peeled
- 4 large carrots, about 1 lb (450 g), peeled and halved lengthwise
- 2 medium turnips (neeps), about 1 lb (450 g), peeled and cut into 1–1.5 inch (2.5–4 cm) chunks
- 1 small head green cabbage, about 2 lb (900 g), cored and cut into 8 wedges
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper to taste (use sparingly at first because the beef is salted)
- 1/4 cup (60 ml) apple cider vinegar or malt vinegar (optional, to serve)

Pease pudding (serves 6 as accompaniment)
- 1 1/2 cups (300 g) yellow split peas, rinsed
- 4 cups (1 L) water or low-sodium beef broth (use some of the Jiggs cooking broth if desired)
- 1 small onion, finely chopped
- 1 bay leaf
- 1/2 tsp (2.5 ml) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 g) unsalted butter
- Freshly ground black pepper to taste

Pan gravy (from cooking broth)
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (120 ml) cold water or reserved cooking broth, plus more as needed
- 2 tbsp (30 g) butter or drippings from pot

Instructions

Short Description:
A classic Atlantic Canadian boiled dinner centered on salt beef (corned beef) simmered until tender with potatoes, carrots, cabbage, and turnips, traditionally served with pease pudding (a savory split-pea mash) and pan gravy made from the cooking broth.

Regional Notes:
This Nova Scotia version follows the traditional Maritime "Jiggs Dinner" composition: salted/boiled beef with root vegetables and cabbage, cooked together in the same pot and served with pease pudding. Unlike some other Canadian variants, the focus here is on a long, gentle simmer in the beef broth and serving pease pudding from the same stock for an intensely savory flavor.

1. Rinse the salt beef under cold running water to remove surface brine. For a less salty result, soak the beef in cold water in the refrigerator for 4–12 hours, changing the water once; drain and rinse again.
2. Place the rinsed beef in a large stockpot and add enough cold water to cover by about 2 inches (approximately 12–14 cups / 3–3.3 L). Add the halved onion, bay leaves, and whole peppercorns. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer. Skim any foam that rises to the surface.
3. Simmer the beef gently, uncovered or partially covered, for about 2 to 2 1/2 hours for a brisket of this size, until the meat is becoming tender but not falling apart. Maintain very low bubbling—rapid boiling will toughen the meat.
4. While the beef simmers, make the pease pudding: combine the rinsed yellow split peas, 4 cups (1 L) water or low-sodium broth, chopped onion, bay leaf, and thyme in a medium saucepan. Bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally, until the peas are very soft, about 30–45 minutes. If the peas absorb too much liquid, add a little hot water or broth to keep them from drying out.
5. When the split peas are soft, remove the bay leaf and mash or process with an immersion blender to a coarse, spreadable consistency. Stir in 2 tbsp (30 g) butter and season with salt and pepper to taste. Keep warm; you can thin with a little reserved Jiggs broth if too thick.
6. About 45 minutes before the beef is done (when the meat is nearly tender), add the potatoes and turnips to the pot around the beef so they cook in the broth. After 25 minutes more, add the carrots. Finally, with about 12–15 minutes remaining, add the cabbage wedges so they stay tender-crisp rather than falling apart.
7. Test the vegetables and beef for doneness: potatoes and turnips should be tender when pierced with a fork; cabbage should be just wilted; beef should be fork-tender. Remove the vegetables to a large serving platter and tent with foil to keep warm.
8. Transfer the beef to a cutting board and let rest for 10 minutes. Reserve about 3–4 cups (720–960 ml) of the cooking broth for making gravy and for thinning pease pudding if desired. Strain the rest for use as a soup stock or discard solids.
9. Make a quick pan gravy: melt 2 tbsp (30 g) butter or use some of the reserved fat in a saucepan over medium heat. Whisk in 1/2 cup (60 g) all-purpose flour and cook, stirring, for 1–2 minutes to form a roux. Gradually whisk in 2–3 cups (480–720 ml) reserved cooking broth or water until smooth and at desired thickness. Season with salt and pepper to taste.
10. Slice the beef across the grain into generous portions. Arrange beef slices with the potatoes, carrots, turnips, and cabbage on a large serving platter. Spoon pease pudding into a serving bowl and pour gravy into a gravy boat.
11. Serve hot with mustard or vinegar on the side and additional butter for the vegetables. Leftovers keep well; the broth and pease pudding can be used for soups or as a base for other Maritime dishes.