Jiggs Dinner
HB-1227 · Hand-built original · Canadian
CanadianBeefGluten-freeEgg-freeHigh Fiber
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lb salt navel beef or salted beef brisket
- 1 cup yellow split peas
- 1 head cabbage, cut into 6 wedges
- 6 carrots, peeled and cut into large chunks
- 1 large turnip (rutabaga), peeled and cut into large chunks
- 8 medium potatoes, peeled and left whole or halved
- 3 tablespoons butter
- Black pepper, to taste
Method
- Rinse the salt beef under cold water. If it is very salty, soak it in cold water in the refrigerator overnight, changing the water once.
- Rinse the split peas, tie them loosely in a muslin pudding bag or a piece of cheesecloth, leaving room for them to swell.
- Put the beef in a large pot, cover with fresh cold water, bring to a boil and skim. Add the bag of peas, reduce to a steady simmer, cover and cook for 2 hours.
- Add the turnip and carrots and cook for 20 minutes.
- Add the potatoes and cabbage wedges and cook for 25 to 30 minutes more, until all the vegetables are tender and the beef pulls apart easily.
- Lift out the pea bag, untie it into a bowl and mash the peas with the butter and black pepper to make the pease pudding.
- Slice the beef and serve it on platters with the vegetables and a spoonful of pease pudding alongside, spooning a little of the cooking liquor over each plate.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).