Jiggs Dinner
A traditional Newfoundland boiled dinner of salted beef and hearty vegetables cooked together until the broth is deeply savory. The meat becomes tender and the vegetables soak up the rich cooking liquid.
Prep
25m
Cook
3h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gSalted Beef (soaked as needed and drained)
- 2.5lWater
- 1pcsOnion (whole)
- 2pcsBay Leaf (whole)
- 3gBlack Pepper
- 600gPotato (peeled)
- 300gCarrot (peeled)
- 400gRutabaga (peeled and cut into chunks)
- 400gGreen Cabbage (cut into wedges)
- 30mlMustard
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the salted beef in a large pot with the water. Add the onion, bay leaves, and black pepper, then bring to a gentle simmer.
- 02
Cook until the meat is becoming tender and the broth is flavorful.
- 03
Add the rutabaga and carrot first because they take longer to soften.
- 04
When those vegetables are nearly tender, add the potato and green cabbage and continue simmering until everything is fully cooked.
- 05
Lift out the meat and vegetables, slice the salted beef, and serve with a little mustard on the side.
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