Jiggs Dinner

Name: Jiggs Dinner
Prep time: 6 h
Cook time: 2 h
Total time: 8 h
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 lb beef; 1 cup yellow split peas; 1 cabbage; 6 carrots; 1 turnip; 8 potatoes; 3 tbsp butter; To taste black pepper

A weekend Canadian dinner made with beef. Ready in about 8 hours. Difficulty: more effort.

6 hrPrep (about)
2 hrCook (about)
8 hrTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

1 ½ lb beef

Fresh & other

¾ cup yellow split peas
1 cabbage
5 carrots
1 turnip
6 potatoes
2 ½ tbsp butter

Spices & seasonings (1): black pepper

To taste black pepper

How to make it

Steps in our own plain words.

The night before, break salt beef in big chunks plus soak.
Do it in water overnight, at 8-10 hours.
Put split peas into a bowl.
Cover with water to soak overnight.
Drain the salt beef.
Place it into a large big pot.
Cover using fresh water, at least 6-30 cups.
Place the split peas in pease pudding canvas bag triple layer of cheesecloth plus tie, making sure.
Leave room for peas to expand inside your bag.
Put your bag inside your pot, tying your strings to your outside handle so it 't stick to the bottom of your pot with the salt beef.
Bring to a boil.
Lower the heat.
Simmer for 2 hours.
Remove your peas pudding bag and empty contents in a bowl, mixing using butter and pepper for taste.
Set aside.
Add your cabbage to the pot.
Boil for 20 more minutes.
Add potatoes, carrots and turnip then boil for 20 more, until vegetables are tender.
Remove salt beef plus vegetables from the pot.
Put them on a platter.
Use the cooking liquid in two ways.
As pot liquor which people like.
Do it to drink or reduce it to make jus or gravy to pour over your meal.