Jiggs Dinner Recipes

JIGG'S DINNER

Steps:

• Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
• The next day, dump out the water in which the salt beef was soaking.
• Place the beef in the stock pot and put enough water in just to cover the beef.
• After an hour of soaking, test the water.
• If it is extremely salty, dump out that water and soak the beef for another hour.
• If the water is fine, fill up the pot with water and set it to boil!
• The split peas that have been soaking overnight, must be drained.
• Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
• Both of the puddings should take close to two hours.
• Now comes the count down for the vegetables.
• The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
• Turnips& Carrots 30 minutes (1 ½ hours).
• Potatoes 20 minutes (1 hour and 40 minutes).
• At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
• Slice the Dark Molasses Pudding.
• Mash the pease pudding.
• Then it's time to eat.
• HINT: serve with roast of chicken, turkey or beef.
• Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
• Left over veggies fry up great next day as hash.

SLOW-COOKED CORNED BEEF DINNER

Steps:

• In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
• If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
• Cover; cook on Low setting 10 to 12 hours.
• Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

NEWFOUNDLAND JIGG'S DINNER

Steps:

• Cover the corned beef with cold water and soak overnight in the refrigerator.
• Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
• After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
• Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
• While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
• During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
• When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.