Jigg’s Dinner

Prep time: 15min
Total time: 180min
Serves: 8, plus leftovers
1 cup
yellow split peas, rinsed
250 mL
3 lb
corned beef, salt beef or beef riblets
1.5 kg
1
onion
½ tsp
pepper
2 mL
6
yellow-fleshed potatoes, peeled, each quartered
4
carrots, peeled, cut into large chunks
3
parsnips, peeled, cut into large chunks
¾ lb
2 turnips, peeled, cut into wedges
375 g
1
small cabbage, cut into 8 wedges
2 tbsp
butter
30 mL
pickles, pickled beets and mustard, for serving
Per serving (3 oz/90 g corned beef, plus ⅛ vegetables)
calories
330
fat
10 g
saturated fat
4 g
carbs
47 g
sugar
8 g
protein
20 g
cholestrol
65 mg
fibre
13 g
sodium
790 mg

Directions

  1. Tie peas with kitchen twine in cloth pudding bag or a few layers of cheesecloth, leaving some room for the peas to expand. Place bag of peas, corned beef, onion and pepper in large stock pot or canning pot. Add enough water (about 8 qt/7.5 L) to cover; bring to a boil. Reduce heat to simmer. Cook, covered 2 hr. Next, add potatoes, carrots, parsnips, turnips and cabbage. Bring to a boil again then reduce heat to a simmer. Cook, covered, an additional 20 to 25 min., or until vegetables are tender.

  2. Transfer corned beef to cutting board. Transfer remaining vegetables to large platter, discarding onion (alternatively, cut onion into wedges to serve). Slice corned beef and arrange on top of vegetables. Ladle some of the cooking liquid over top to moisten. Transfer cooked peas from pudding bag into bowl. Stir in butter. Serve alongside Jigg's dinner. Also, set out pickles, pickled beets and mustard as accompaniments.