Entree: Canada – Atlantic Canada – Jiggs Dinner (Traditional Newfoundland boiled dinner of salted beef served with root vegetables, cabbage, and pease pudding)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) salt beef or corned beef brisket
- 1 lb (450 g) smoked ham hock or salt pork
- 8 medium (about 2 lb / 900 g) potatoes, peeled
- 4 large (about 1 lb / 450 g) carrots, peeled and halved
- 2 medium (about 1 lb / 450 g) turnips or rutabaga, peeled and cut into large chunks
- 1 small (about 2 lb / 900 g) green cabbage, cored and cut into wedges
- 1 large (about 10 oz / 280 g) onion, peeled and halved
- 1 cup (200 g) yellow split peas, rinsed (for pease pudding)
- 4 cups (960 ml) water (for pease pudding)
- 4 cups (960 ml) beef or vegetable broth (plus more as needed for boiling)
- 2 bay leaves
- 1 tbsp (15 ml) black peppercorns
- 2 tsp (10 g) coarse salt, or to taste (omit or reduce because of salty meats)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) all-purpose flour (for gravy)
- 2 tbsp (30 ml) malt vinegar or apple cider vinegar (optional, to brighten)

Instructions

1. Rinse salt beef under cold water and place in a large stockpot with the ham hock, onion, bay leaves, peppercorns and enough broth and water to cover the meat by 1–2 inches. Bring to a gentle simmer, skimming any foam; do not boil hard.
2. Cover and simmer the meat for about 2 to 2½ hours, until fork-tender. Remove the meat and ham hock and keep warm; reserve the cooking liquid.
3. Add potatoes, carrots and turnips to the simmering broth and cook 15–20 minutes until nearly tender. Add cabbage wedges and cook another 10–15 minutes until all vegetables are tender but hold their shape.
4. Meanwhile, make pease pudding: combine split peas and 4 cups (960 ml) water in a medium saucepan, bring to a simmer, and cook 30–45 minutes until very soft. Mash or purée to a coarse pudding, seasoning lightly with salt and a pat of butter.
5. Make gravy from the reserved broth: strain 2 cups (480 ml) of the cooking liquid into a small saucepan, bring to a simmer. In a separate small pan, melt butter, whisk in flour to form a roux and cook 1–2 minutes, then slowly whisk in hot strained broth until thickened; season with pepper and a little vinegar if desired.
6. Slice salt beef across the grain and carve the ham hock meat off the bone. Arrange sliced meat with boiled vegetables and cabbage on a large platter, serve pease pudding alongside and spoon gravy over or serve on the side.
7. Serve hot with pickled beets or mustard pickles if available; leftovers make excellent sandwiches.