How to Make Newfoundland Jigg's Dinner - A Step-by-Step Guide

Newfoundland Jigg's Dinner is a hearty and comforting traditional meal that has been enjoyed by families and communities in Newfoundland for generations. This dish is a reflection of the region's culture and history, and it has become a staple in Newfoundland cuisine. Known for its simplicity and rich flavors, Jigg's Dinner is a one-pot meal that brings together a variety of ingredients to create a truly satisfying and delicious eating experience.

The origin of Jigg's Dinner can be traced...

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Ingredients

  • 1 (3 pound) boneless corned beef brisket
  • 1 ½ cups yellow split peas
  • 1 large head cabbage, quartered
  • 1 medium turnip, peeled and cubed
  • 6 carrots, peeled and cut in chunks
  • 6 large potatoes, peeled and quartered
  • 2 tablespoons butter
  • ½ teaspoon black pepper
  • 1 ½ cups all-purpose flour
  • 2 teaspoons white sugar
  • 2 teaspoons baking powder
  • ¾ cup water, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 45 mins
  • Additional Time: 8 hrs
  • Total Time: 11 hrs 15 mins
  • Servings: 6

  • Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.
  • Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
  • Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
  • Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.
  • While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.
  • During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.
  • When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.
  • Nutrition

    958 cal.

    • Total Fat: 24g
    • Saturated Fat: 9g
    • Cholesterol: 108mg
    • Sodium: 1434mg
    • Total Carbohydrate: 144g
    • Dietary Fiber: 16g
    • Total Sugars: 16g
    • Protein: 46g
    • Vitamin C: 157mg
    • Calcium: 259mg
    • Iron: 10mg
    • Potassium: 2323mg