Best Jiggs Dinner Recipes

Jigg's Dinner image

Provided by mainlander222

Time P1DT2h

Yield 5 serving(s)

Number Of Ingredients 6

1 piece salt beef (You can buy salt beef in tubs or smaller individual pieces in vacuum-sealed packages)
1/2 head cabbage, quartered
1 medium turnip
10 carrots, chopped in chunks
10 potatoes, cut into quarters or halves depending on size
1 bag yellow split peas

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.

Nutrition Facts : Calories 407.6, Fat 0.8, SaturatedFat 0.2, Sodium 142.4, Carbohydrate 93, Fiber 15.5, Sugar 12.9, Protein 11.1

Jigg's Dinner image

Provided by Lee-Ann

Categories Meat

Time 16h

Yield 4-5 serving(s)

Number Of Ingredients 14

2 lbs salt beef
1 head cabbage, quartered
1 medium turnip, sliced
6 carrots, halved
8 -10 potatoes
1 piece salt pork, about a 2 inch cube
1/4 cup butter
1/2 cup sugar
1 egg
1 pinch salt
1 cup flour
1 teaspoon baking powder
1 cup berries, fresh or frozen
water, enough to moisten

Steps:

Soak salt beef overnight in cold water on stove.
Next day drain and add new water, enough to cover meat.
Place salt pork in pot.
Bring to a boil, reduce heat and simmer about 2- 2 1/2 hours.
Add your cabbage, carrots, turnip.
Simmer another 1/2 hour.
Add potatoes and simmer until done, about 45 minutes.
Blueberry Duff: Once you have mix ingredients and placed in pudding bag, boil in jigg's dinner pot when you only have an hour left of simmering.
About 15 minutes before you have added your potatoes.