Jiggs Dinner
A traditional Canadian one-pot beef dinner featuring salt beef with split peas, cabbage, turnips, carrots and potatoes, simmered in a savory broth and finished with a butter-pepper jus.
Pasos
- 1
Soak the salt beef in water overnight (about 8-10 hours) and also soak the yellow split peas in water.
- 2
Drain the salt beef and place it in a large stockpot. Cover with fresh water (about 6-7 litres).
- 3
Place the peas in a cheesecloth bag or a triple layer of cheesecloth, tie it, and leave room for peas to expand; put the bag into the pot with the beef.
- 4
Bring to a boil, then lower the heat and simmer for 2 hours.
- 5
Remove the peas pudding bag and empty its contents into a bowl, mixing with butter and pepper to taste; set aside.
- 6
Add the cabbage to the pot and boil for 20 minutes. Then add turnips, carrots, and potatoes and boil for another 20 minutes or until vegetables are tender.
- 7
Remove salt beef and vegetables from the pot and serve. Use the cooking liquid as pot liquor or reduce it to a jus to pour over the meal.
- 8
Season to taste and adjust salt if needed.
