Jiggs Dinner - Newfoundland

Name: Jiggs Dinner - Newfoundland
Ingredients: 2 lb. corned beef or salt spareribs; 1 c. yellow split peas; 6 to 8 medium potatoes; 6 carrots; 1 medium turnip, peeled and cut into chunks; 1 medium cabbage, cut in wedges; 2 Tbsp. butter; pepper to taste

8 ingredients

1 steps

Ingredients

2 lb. corned beef or salt spareribs
1 c. yellow split peas
6 to 8 medium potatoes
6 carrots
1 medium turnip, peeled and cut into chunks
1 medium cabbage, cut in wedges
2 Tbsp. butter
pepper to taste

Directions

1

["Soak meat in cold water overnight.", "Drain meat and place in a large pot.", "Tie peas in a cloth bag, leaving room for expansion and put in pot with beef.", "Cover beef and peas with water.", "Heat to boiling and cover and simmer for 2 hours.", "Prepare vegetables, small carrots and potatoes may be left whole.", "Add vegetables and cook until tender, adding cabbage last.", "Remove peas from bag, place in bowl and mash with butter, salt and pepper to form \"pease pudding.\""""