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Jiggs Dinner Recipe

Jiggs Dinner Recipe:

Ingredients:

1 lb salt beef (800 calories, 100g protein, 0g carbs, 86g fat) 2-3 lbs potatoes, peeled and cut into large chunks (600 calories, 15g protein, 138g carbs, 0g fat) 1 small turnip, peeled and cut into chunks (50 calories, 2g protein, 12g carbs, 0g fat) 2-3 carrots, peeled and cut into chunks (100 calories, 2g protein, 24g carbs, 0g fat) 1 small cabbage, cut into wedges (75 calories, 4g protein, 18g carbs, 0g fat) Optional: pease pudding (mashed split peas) (150 calories, 10g protein, 20g carbs, 3g fat) Mustard pickles (50 calories, 0g protein, 12g carbs, 0g fat) Homemade bread (200 calories, 6g protein, 35g carbs, 4g fat) Dumplings (150 calories, 3g protein, 24g carbs, 4g fat) Total Calories: 2275 Total Protein: 140g Total Carbs: 283g Total Fat: 97g

Grocery List (in walking store order):

Salt beef (meat section) Potatoes (produce section) Turnip (produce section) Carrots (produce section) Cabbage (produce section) Split peas (dry goods section) Butter (dairy section) - optional for pease pudding Salt and pepper (spices section) Mustard pickles (canned goods section) Flour (baking section) Yeast (baking section) Sugar (baking section) Salt (baking section) Vegetable oil (baking section) Milk (dairy section) Egg (dairy section)

Instructions:

Soak the salt beef in cold water for at least 6 hours or overnight to remove some of the salt.

In a large pot, add the salt beef and pease and cover with cold water. Bring to a boil and then reduce the heat to a simmer. Skim any foam off the surface of the water.

Simmer the salt beef for 1-2 hours or until it is tender.

Add the potatoes, turnips, and carrots to the pot with the salt beef. Simmer for 20-30 minutes or until the vegetables are tender.

Add the cabbage wedges to the pot and simmer for an additional 10-15 minutes or until the cabbage is tender.

Remove the salt beef and vegetables from the pot with a slotted spoon and place on a serving platter.


Optional: Serve with pease pudding, which can be made by cooking split peas until they are soft and then mashing them with butter and salt.

Serve with mustard pickles.


For the homemade bread, combine 2 cups of flour, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 package of yeast in a large mixing bowl. Stir in 1 cup of warm water and 2 tablespoons of vegetable oil. Gradually stir in enough flour to form a soft dough. Knead the dough on a floured surface for 5-10 minutes. Place the dough in a greased bowl, cover it with a towel, and let the dough rise in a warm place for 1 hour. Preheat the oven to 375°F. Shape the dough into a loaf and place it in a greased loaf pan. Bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped. Let the bread cool before slicing.


For the dumplings, combine 1 cup of flour, 1/4 teaspoon of salt, and 1 beaten egg in a mixing bowl. Gradually add enough milk to form a soft dough. Drop the dough by tablespoonfuls into the boiling salt beef broth. Cover the pot and simmer for 10-15 minutes or until the dumplings are cooked through.



Serve the Jiggs Dinner with homemade bread and dumplings.


Enjoy your traditional Newfoundland Jiggs Dinner with all the fixings!


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