At Cape Spear, Gerry Cantwell remembered his mother’s substantial Sunday meal: salt beef and vegetables with yellow split-pea pudding, plus a separately roasted pork joint and gravy. This modern home adaptation follows that family account; it is one Newfoundland table, not a universal Jiggs’ Dinner formula.
At Cape Spear, Gerry Cantwell remembered his mother’s substantial Sunday meal: salt beef and vegetables with yellow split-pea pudding, plus a separately roasted pork joint and gravy. This modern home adaptation follows that family account; it is one Newfoundland table, not a universal Jiggs’ Dinner formula.
Step 1The night before, put the salt beef in a large covered container and the split peas in a separate bowl. Cover both with cold water and refrigerate for at least 8 hours.
Step 2Drain and rinse the beef. Put it in the stockpot, cover with fresh water, bring to a boil and skim. Cover and simmer gently for 2–3 hours, until fork-tender; add water if needed to keep it submerged.
Step 3Drain and rinse the peas. Put them in a clean cotton pudding bag with room to expand, tie securely and lower it into the pot for the final 90 minutes of the beef simmer. When very soft, lift it out, open carefully and mash the peas with 15 g butter and 1 g pepper.
Step 4While the beef simmers, heat the oven to 165°C. Pat the pork skin dry, score only the fat, rub with oil and the remaining pepper, and set it skin-side up on a rack in a roasting pan. Roast covered at first, then uncover for the final 35–40 minutes. Check 71°C in the thickest part away from bone with a clean thermometer. Rest on a clean board for 10–15 minutes.
Step 5When the beef and peas are nearly ready, peel and cut the potatoes, carrots, turnips and parsnips into large pieces. Add them to the pot and simmer for 20–30 minutes until tender. Add the cabbage in wedges, keeping the core attached, and cook another 15 minutes.
Step 6Pour the pork drippings into a saucepan and skim excess fat. Add stock or water to make about 500 ml liquid. Melt the remaining 15 g butter, whisk in the flour and cook for 1 minute. Gradually whisk in the hot drippings and stock; simmer until smooth and thick. Taste before adding salt.
Step 7Lift the beef and vegetables out with a slotted spoon. Slice the rested pork and arrange both meats and vegetables on a platter. Serve the pea pudding and gravy alongside. Keep hot food at 60°C or hotter until serving; refrigerate leftovers within 2 hours.
Plan the 8-hour soak the night before and cook the roast while the beef simmers. Salt beef varies by cure, so change its soaking water or soak longer if the package directs. Refrigerate leftovers in shallow containers at 4°C or colder; use within 2–3 days and reheat to 74°C. Check stock labels for wheat or other allergens.
Rounded estimate for one of eight plates, modeled from generic Canadian Nutrient File ingredient profiles. It assumes medium produce, an edible share of the bone-in pork and a modest amount of gravy. Salt-beef cure, soaking, discarded liquid and broth portions can change sodium substantially; this is not laboratory analysis.
Contains wheat (gluten) in the gravy; check stock labels. Keep both overnight soaks refrigerated at 4°C or colder. Wash hands and sanitize tools and surfaces after raw meat handling. Cook pork to 71°C away from bone; keep food hot at 60°C or hotter. Refrigerate leftovers within 2 hours at 4°C or colder, use within 2–3 days and reheat to 74°C.
No. It is a Cape Spear family meal remembered by Gerry Cantwell, with a separate roast-pork centerpiece and pork-dripping gravy. Newfoundland families vary their Sunday dinners.
