Jiggs Dinner
83 min · Serves 4 · By TheMealDB Import
- High Protein
- Canadian
- Beef
- Dinner
Canadian, Beef
Adapted from canadianfoodfocus.org
Ingredients
For 4 servings
- 2 LbsBeef
- 1 cupYellow Split Peas
- 1 headCabbage
- 6 Carrots
- 1 largeTurnips
- 8 Potatoes
- 3 tablespoonsButter
- 1 To tasteBlack Pepper
Method
Prep 17 min · Cook 66 min
- 1The 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.
- 2Drain 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.
- 3Put 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.
- 4Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.
- 5Add 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.
- 6Remove salt beef and vegetables from the pot and put them on a platter.
- 7Use 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.