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Food Fare: Canadian RecipesJiggs Dinner

Newfoundland Corned Beef

Dumplings for Jiggs Dinner:

Place corned beef brisket in a large bowl; cover with cold water and soak in the refrigerator overnight. Next day, drain the beef and place in a large crock pot or Dutch oven. Cover with fresh water. Place yellow split peas in a triple layer of cheesecloth; tie securely. Place bag inside the crock pot or Dutch oven with corned beef. Bring to a boil; reduce to simmer and cook for about two hours before adding quartered cabbage, cubed turnips and carrots. After adding the vegetables, simmer for about twenty-five minutes. Add potatoes; simmer for another twenty to twenty-five minutes or until all of the vegetables are tender.

 

Dumplings: In a bowl, combine the flour, sugar and baking powder. Add the water a little bit at a time until the dough is sticky (using all the water may not be necessary). Divide the dough into six balls.

 

During the last five to ten minutes of simmering the corned beef and vegetables, place dumpling dough balls on top of vegetables and cover. Allow dumplings to steam for about seven minutes. When dumplings are cooked through, remove all ingredients from the crock pot or Dutch oven; arrange on a large serving platter. Remove cooked yellow split peas from cheesecloth bag; mash with butter and black pepper in a bowl. Serve with the corned beef and vegetables.

 

Suggestion: Jiggs Dinner is often accompanied by Figgy Duff Pudding.

 

*Culture Note: Jiggs Dinner is a typical Sunday dinner in Newfoundland and Labrador. It is also known to be a traditional meal for Irish-Canadians on Saint Patrick's Day. Jiggs Dinner is similar to the American-made New England Boiled Dinner.

 

*Jiggs Dinner image (C) Celine Celines (2012). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.

 

Related Link:

Food Fare Culinary Collection: Canadian Cuisine

 

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