Entree: Canada – Atlantic Canada – Jiggs Dinner (Traditional Newfoundland boiled dinner of salted beef served with root vegetables, cabbage, and pease pudding)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

3 lb (1.36 kg) salt beef brisket (selected from the listed options)
1 lb (450 g) smoked ham hock, bone-in (selected from the listed options) (estimated edible portion: 225 g)
8 medium potatoes (about 2 lb / 900 g), peeled
4 large carrots (about 1 lb / 450 g), peeled and halved
2 medium rutabagas (about 1 lb / 450 g), peeled and cut into large chunks (selected from the listed options) (estimated edible portion: 405 g)
1 small green cabbage (about 2 lb / 900 g), cored and cut into wedges
1 large onion (about 10 oz / 280 g), peeled and halved
1 cup (200 g) yellow split peas, rinsed, for pease pudding
4 cups (960 ml) water, for pease pudding
4 cups (960 ml) beef broth, plus more as needed for boiling (selected from the listed options)
2 bay leaves
1 tbsp (15 ml) black peppercorns
2 tsp (10 g) coarse salt, or to taste; omit or reduce because of the salty meats
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) all-purpose flour, for gravy
2 tbsp (30 ml) apple cider vinegar, optional, to brighten (selected from the listed options)

Instructions

1. Rinse the salt beef under cold water. Put it in a large stockpot with the smoked ham hock, halved onion, bay leaves, peppercorns, and enough beef broth and water to cover the meat by 1–2 inches. Bring to a gentle simmer, skimming off any foam; do not let it boil hard.
2. Cover and simmer for about 2 to 2½ hours, until the beef is fork-tender. Remove the beef and ham hock and keep them warm. Reserve the cooking liquid.
3. While the meat simmers, make the pease pudding. Combine the rinsed split peas and 4 cups (960 ml) water in a medium saucepan. Bring to a simmer and cook for 30–45 minutes, until the peas are very soft. Mash or purée to a coarse pudding. Season lightly with salt and stir in a small portion of the butter.
4. Add the potatoes, carrots, and rutabaga to the simmering meat broth. Cook for 15–20 minutes, until nearly tender. Add the cabbage wedges and cook for another 10–15 minutes, until all the vegetables are tender but still hold their shape.
5. To make the gravy, strain 2 cups (480 ml) of the reserved cooking liquid into a small saucepan and bring it to a simmer. In a separate small pan, melt the remaining butter, whisk in the flour, and cook for 1–2 minutes. Gradually whisk in the hot strained broth and cook until the gravy thickens. Season with pepper and, if desired, a little apple cider vinegar.
6. Slice the salt beef across the grain. Remove the ham hock meat from the bone. Arrange the meat, boiled vegetables, and cabbage on a large platter. Serve the pease pudding alongside, with gravy spooned over the food or served separately.
7. Serve hot. Pickled beets or mustard pickles may be served alongside, if available. Refrigerate leftovers promptly; they can be used in sandwiches.