Jiggs Dinner
Jiggs Dinner is a hearty, soul-warming classic that blends tender salt beef, creamy split peas, and root vegetables into one comforting pot. The dish balances rich, savory depth from the slow-cooked beef with earthy, slightly sweet notes from the peas and vegetables, all held together by a silky broth. Each bite offers a satisfying contrast—soft yet sturdy textures with a deep, layered flavor that only grows richer with time. Worth the effort for its ability to feed a crowd while delivering old-world comfort in every spoonful.
Ingredients
- Beef2 Lbs
- Yellow Split Peas1 cup
- Cabbage1 head
- Carrots6
- Turnips1 large
- Potatoes8
- Butter3 tablespoons
- Black PepperTo taste
Nutrition
Directions
- 1
The night before, break salt beef into big chunks and soak in water overnight, at least 8-10 hours. Put split peas into a bowl and cover with water to soak overnight.
- 2
Drain the salt beef and place it into a large stockpot. Cover with fresh water, at least 6-7 litres. Place the split peas into a pease pudding canvas bag or triple layer of cheesecloth and tie, making sure to leave room for peas to expand inside the bag.
- 3
Put the bag inside the pot, tying the strings to the outside handle so it doesn't stick to the bottom of the pot with the salt beef. Bring to a boil, then lower the heat and simmer for 2 hours.
- 4
Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.
- 5
Add your cabbage to the pot and boil for 20 more minutes. Then add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.
- 6
Remove salt beef and vegetables from the pot and put them on a platter.
- 7
Use the cooking liquid in two ways; as a pot liquor which some people like to drink or reduce it to make a jus or gravy to pour over the meal.
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