Go Back
–+ servings
jiggs dinner

Classic Canadian Dish: Jiggs Dinner with Pease Pudding

This meal has been the Sunday dinner of Newfoundlanders and Labradorians for the better part of a century.
No ratings yet
Print Pin Share
Course: Main Course
Preparation: Boiling
Prep Time: 12 hours
Cook Time: 2 hours 40 minutes
Total Time: 14 hours 40 minutes
Servings: 6
Author: Gabby Peyton

Ingredients

  • 2 lb salt beef
  • 1 cup yellow split peas
  • 1 head of green cabbage cut into large wedges
  • 4-6 carrots peeled and cut into quarters lenghtwise
  • 1 large turnip peeled, halved cut into wedges
  • 6-8 potatoes peeled and cut in half
  • 2-3 Tbsp butter
  • black pepper to season
Imperial - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.
  • 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.
  • Remove salt beef and vegetables from the pot and put them on a platter.
  • 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.
Nutrition Facts
Classic Canadian Dish: Jiggs Dinner with Pease Pudding
Serving Size
 
1
Amount per Serving
Calories
645
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
82
mg
27
%
Sodium
 
1932
mg
84
%
Potassium
 
2119
mg
61
%
Carbohydrates
 
73
g
24
%
Fiber
 
19
g
79
%
Sugar
 
12
g
13
%
Protein
 
38
g
76
%
Vitamin A
 
7006
IU
140
%
Vitamin C
 
145
mg
176
%
Calcium
 
141
mg
14
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.