Jigg's Dinner

Recipe by mainlander222
READY IN: 26hrs
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    piece salt beef (You can buy salt beef in tubs or smaller individual pieces in vacuum-sealed packages)
  • 12
    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
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DIRECTIONS

  • 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.
  • The next day, dump out the water in which the salt beef was soaking.
  • Place the beef in the stock pot and put enough water in just to cover the beef.
  • After an hour of soaking, test the water.
  • If it is extremely salty, dump out that water and soak the beef for another hour.
  • If the water is fine, fill up the pot with water and set it to boil!
  • The split peas that have been soaking overnight, must be drained.
  • Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
  • Both of the puddings should take close to two hours.
  • Now comes the count down for the vegetables.
  • The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
  • Turnips& Carrots 30 minutes (1 ½ hours).
  • Potatoes 20 minutes (1 hour and 40 minutes).
  • At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
  • Slice the Dark Molasses Pudding.
  • Mash the pease pudding.
  • Then it's time to eat.
  • HINT: serve with roast of chicken, turkey or beef.
  • Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
  • Left over veggies fry up great next day as hash.
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