Canadian National Dishes

Newfoundland Jiggs’ Dinner with Pease Pudding

Jiggs’ Dinner is a Newfoundland and Labrador boiled meal of salt beef, cabbage and root vegetables, with pease pudding commonly cooked in the same pot. Many households serve it as a Sunday dinner, though the meat, vegetables and extras vary from table to table. This practical version uses soaked salt beef, a tied bag of yellow split peas, rutabaga, carrots, potatoes and cabbage. It is not a recipe for fresh beef or corned beef hash.

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A wide Newfoundland boiled dinner platter with salt beef and vegetables, separate pease pudding, and a small jug of broth.
A wide Newfoundland boiled dinner platter with salt beef and vegetables, separate pease pudding, and a small jug of broth.
Prep 20 minutes
Cook 2 hours 40 minutes
Total 15 hours
Calories About 645 kcal per serving; estimate varies with salt beef
Ingredients ↓
Overview

Newfoundland Jiggs’ Dinner with Pease Pudding

In Newfoundland and Labrador, Jiggs’ Dinner is also called a boiled dinner, cooked dinner or Sunday dinner. Salt beef cooks slowly in a large pot, and cabbage and root vegetables are added in stages so they soften without disappearing into the broth. Yellow split peas are often cooked in a tied cloth bag in the same pot, then mashed into pease pudding.

There is no single family formula. Some tables add roast turkey, gravy, mustard pickles, pickled beets or a duff; others keep the meal to salt beef, vegetables and peas pudding. Rutabaga is also called swede, and turnip or other roots may appear in regional versions.

Practical

Practical

  • Salt beef varies in saltiness and preparation. Follow the package directions for soaking; this recipe allows an overnight refrigerated soak and a rinse.
  • Keep the meat and split peas soaking in separate covered containers in the refrigerator, not on the counter.
  • Use a food-safe pudding bag and leave plenty of room for the peas to expand. Tie it securely and keep it submerged in the pot.
  • Add vegetables in stages. Small potatoes may need less time, so add them later if necessary to keep their shape.
  • Do not salt the pot at the start. The salt beef seasons the cooking liquid, and you can adjust only after tasting.
Ingredients

Ingredients

Main pot

  • 900 g Newfoundland-style salt beef, cut into large chunks; soak and rinse according to package directions
  • 6.5 L fresh cold water, or enough to cover the beef and pudding bag

Pease pudding

  • 190 g dried yellow split peas, rinsed and soaked separately overnight
  • 35 g butter
  • 2 g cracked black pepper

Vegetables

  • 1.2 kg green cabbage, one medium head, cut into large wedges
  • 600 g carrots, about 5 medium, peeled and quartered lengthwise
  • 800 g rutabaga (swede), one large, peeled and cut into wedges
  • 1.2 kg potatoes, about 7 medium, peeled and halved
Directions

Directions

Method

  1. Soak overnightPlace the salt beef in a large covered bowl, cover with cold water and refrigerate for 8 to 12 hours, following any package directions. In a separate bowl, cover the split peas with water and refrigerate for the same time.

  2. Prepare the pot and pea bagDrain and rinse the beef. Drain and rinse the peas. Put the peas in a damp food-safe pudding bag, leaving room for them to swell, and tie securely.

  3. Simmer the beef and peasPlace the beef and pea bag in a large stockpot. Add fresh cold water to cover, about 6.5 L. Bring to a boil, skim if needed, then reduce to a gentle simmer. Secure the bag string to the pot handle so it stays submerged without resting on the bottom. Simmer for about 2 hours, until the beef is tender.

  4. Make the pease puddingLift out the pea bag and let it drain briefly. Open it carefully and transfer the peas to a bowl. Mash with the butter and black pepper; keep warm.

  5. Cook the vegetablesAdd the cabbage to the pot and simmer for 20 minutes. Add the rutabaga, carrots and potatoes; simmer for another 20 to 30 minutes, until all the vegetables are fork-tender but still hold their shape.

  6. Arrange and serveLift out the beef and vegetables with tongs or a slotted spoon and arrange them on a warm platter. Serve with the pease pudding and a little pot liquor if you like. Taste before adding any salt.

Practical

Practical

Serving

Bring the platter to the table with pease pudding and, if desired, a small jug of the cooking liquid. Some families add mustard pickles, pickled beets, gravy, roast turkey or a duff; these are optional and are not included in the ingredient list or nutrition estimate.

Make-ahead

Refrigerate leftovers within 2 hours in covered shallow containers at 4°C or colder, and use within 3 days. Reheat the meat, vegetables and pease pudding to 74°C. Add a splash of water or pot liquor when reheating to keep them moist.

Control points

Control points

  • The beef is still firm after 2 hourskeep it at a gentle simmer and check periodically; salted cuts vary.
  • The pease pudding is loosedrain the peas briefly before mashing. If it is too thick, stir in a spoonful of hot pot liquor.
  • The broth tastes very saltydo not add salt, and serve only a little broth. Next time, extend the refrigerated soak or follow the package’s desalting directions.
  • The potatoes are breaking apartadd small potatoes later so they do not cook longer than the other vegetables.
Nutrition

Nutrition

  • Serving sizeOne sixth of the recipe, with beef, vegetables and pease pudding
  • Calories645 kcal
  • Carbohydrate73 g
  • Protein38 g
  • Fat24 g
  • Fibre19 g
  • Sodium1,932 mg

Approximate rounded estimate corresponding to a published six-serving salt-beef and pease-pudding formula with similar core ingredients. Salt-beef brands, soaking, discarded water, vegetable sizes and serving allocation cause wide variation, especially in sodium. This is not a laboratory analysis or a product-label value.

Allergens and food safety

Allergens and food safety

Butter contains milk. Check the salt-beef label for added ingredients and possible cross-contact. Soak beef and peas in separate covered containers in a refrigerator at 4°C or colder. Salt beef differs by product, so follow its package directions; rinse it and use fresh water for cooking. Handle raw meat separately from ready-to-eat foods, and wash hands, utensils and surfaces.

Use a food-safe cloth bag, tie it securely and take care when lifting it from hot liquid. Refrigerate leftovers within 2 hours at 4°C or colder; reheat to 74°C. Do not rely on soaking or cooking to make spoiled meat safe.

FAQ

FAQ

Is Jiggs’ Dinner always served with pease pudding?

Pease pudding is a characteristic accompaniment and is often cooked in a tied bag in the same pot. Some households omit it or serve other dishes, so family versions differ.

Is rutabaga the same as turnip?

Rutabaga is also called swede. Recipes and local usage may use turnip or other root vegetables; use the name on the produce label and keep the cut pieces similar in size.

Can I use fresh beef instead of salt beef?

This version is built around salt beef, which seasons the pot and gives the meal its characteristic flavour. Fresh beef needs a different seasoning plan and would make a different adaptation.

Jiggs’ Dinner

Jiggs’ Dinner

  • Simmer soaked salt beef with a tied bag of yellow split peas, then mash the peas with butter and pepper.
  • Add cabbage and root vegetables in stages, and serve the tender meat and vegetables with pease pudding.