Jiggs dinner with pease pudding
200 min · 32 g protein · 613 cals / serving
Newfoundland's Sunday boiled dinner: salt beef simmered slowly with cabbage, turnip, carrots and potatoes, each going into the pot when it needs to, and a bag of yellow split peas cooking alongside until it can be mashed into buttery pease pudding. Pickled beets on the side.
Ingredients
- about 850 g (1 3/4 lb) salt beef or corned beef brisket corned beef, soaked overnight in cold water; about 550 g once simmered and trimmed
Pease pudding
- 200 g (1 cup) yellow split peas split peas, rinsed
- 1 tbsp butter
- 1/2 tsp black pepper
- 1 small turnip (rutabaga) rutabaga, peeled, in large chunks
- 6 carrots, peeled, halved
- 6 medium gold potatoes, peeled, halved
- 1 small head cabbage, in 6 wedges, core left on
To serve
- 250 ml (1 cup) pickled beets
Steps
- Drain the soaked salt beef, put it in your biggest pot and cover with fresh cold water. Bring to a boil, skim, then lower to a gentle simmer, cover and cook 1 hour.
- Tip the split peas into a pudding bag or a double layer of cheesecloth, tie it loosely (the peas swell to more than twice their size) and drop it into the pot. Simmer 1 hour more.
- Add the turnip and carrots and simmer 15 minutes.
- Add the potatoes, then lay the cabbage wedges on top, cover and simmer 25–30 minutes, until everything is tender and the beef is fork-tender, well past 145°F.
- Lift out the pudding bag, tip the peas into a bowl and mash with the butter and pepper. Lift out the beef, trim off the fat and slice it. Arrange the beef and vegetables on a platter, spoon over a little of the cooking liquid, and serve with the pease pudding and pickled beets.
Good to know
Do I really have to soak the salt beef?
Yes, overnight, or it is far too salty to eat. Change the water once if you can. Corned beef brisket from the supermarket is milder and needs only a rinse.
No pudding bag?
Cheesecloth tied with string works, or a clean cotton tea towel. Tie it loosely so the peas have room to swell, and hang the string over the pot handle so it is easy to fish out.
What do I do with the leftovers?
Fry them the next morning as "cabbage and potatoes", the Newfoundland hash: chop everything together and brown it in a hot pan with a little butter. The cooking liquid makes a good pea soup with the leftover pudding.
Per
- Calories
- 91
- Protein
- (22%)
- 5 g
- Fat
- (32%)
- 3 g
- Carbohydrates
- (46%)
- 11 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 158 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3680 kcal goes into the pot and 3856 g of ingredients comes out as about 4050 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.