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    You are in: Home / Recipes / Jigg's Dinner Recipe
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    Jigg's Dinner

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    24 hrs

    2 hrs

    mainlander222's Note:

    Traditional Newfoundland Sunday Dinner. The tradition of Jigg's Dinner dates back to when the explorers first discovered the new founde land. There are many theories on how this tradition got its name. Some say it is based on a comic strip character named jiggs - a man who loved his corned beef and cabbage.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 piece salt beef (You can buy salt beef in tubs or smaller individual pieces in vacuum-sealed packages)
    • 1/2 head cabbage, quartered
    • 1 medium turnip
    • 10 carrots, chopped in chunks
    • 10 potatoes, cut into quarters or halves depending on size

    Peas Pudding

    • 1 bag yellow split peas

    Directions:

    1. 1
      Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
    2. 2
      The next day, dump out the water in which the salt beef was soaking.
    3. 3
      Place the beef in the stock pot and put enough water in just to cover the beef.
    4. 4
      After an hour of soaking, test the water.
    5. 5
      If it is extremely salty, dump out that water and soak the beef for another hour.
    6. 6
      If the water is fine, fill up the pot with water and set it to boil!
    7. 7
      The split peas that have been soaking overnight, must be drained.
    8. 8
      Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
    9. 9
      Both of the puddings should take close to two hours.
    10. 10
      Now comes the count down for the vegetables.
    11. 11
      The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
    12. 12
      Turnips& Carrots 30 minutes (1 ½ hours).
    13. 13
      Potatoes 20 minutes (1 hour and 40 minutes).
    14. 14
      At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
    15. 15
      Slice the Dark Molasses Pudding.
    16. 16
      Mash the pease pudding.
    17. 17
      Then it's time to eat.
    18. 18
      HINT: serve with roast of chicken, turkey or beef.
    19. 19
      Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
    20. 20
      Left over veggies fry up great next day as hash.

    Ratings & Reviews:

    • on April 13, 2013

      Yummmo!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2012

      55

      Authentic. I'm from Nfld, and this is how its done, I only wish the recipe for molasses pudding (referred to in the middle of the recipe) was included. Mainlander222, please post more ..we need you to share more recipes like this. Thanks much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2009

      55

    Read All Reviews (5)

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    Nutritional Facts for Jigg's Dinner

    Serving Size: 1 (663 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 407.5
     
    Calories from Fat 7
    74%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 142.4 mg
    5%
    Total Carbohydrate 92.9 g
    30%
    Dietary Fiber 15.5 g
    62%
    Sugars 12.9 g
    51%
    Protein 11.1 g
    22%

    The following items or measurements are not included:

    salt beef

    yellow split peas

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