Jiggs Dinner, also known as “Sunday Dinner,” is a beloved traditional dish from Newfoundland and Labrador, Canada. It is a hearty, comforting meal that brings families together around the table. This one-pot dish is rich in flavor and history, combining salted meat, root vegetables, and peas pudding to create a feast worth savoring.
A Brief History of Jiggs Dinner
The origins of Jiggs Dinner can be traced back to early settlers in Newfoundland who relied heavily on preserved foods due to the region’s harsh winters and isolation. Salted beef and pork were staples because they could be stored for long periods without refrigeration. The dish gets its name from the comic strip character “Jiggs” from Bringing Up Father, who was known for his love of corned beef and cabbage. Over time, this hearty meal became a cherished tradition, particularly among fishing families who valued its simplicity and nutritional value.
Ingredients for Jiggs Dinner
Here is a detailed list of ingredients you’ll need to prepare Jiggs Dinner:
Main Ingredients:
- Salt Beef or Salt Pork (2 lbs): The backbone of the dish, providing a rich, savory flavor. Rinse thoroughly to remove excess salt before cooking.
- Cabbage (1 medium head): Quartered and cooked until tender.
- Carrots (4-6 large): Peeled and cut into chunks.
- Turnip (Rutabaga) (1 medium): Peeled and cubed.
- Potatoes (6-8 medium): Peeled and left whole or halved, depending on size.
- Peas Pudding (1 bag of split yellow peas): Traditionally cooked in a cloth bag alongside the meat.
- Parsnips (optional, 2-3): Peeled and sliced.
Optional Additions:
- Cabbage Rolls: Made with ground beef, rice, and cabbage leaves.
- Gravy: Often made from the broth of the cooked meat and vegetables.
- Figgy Duff: A traditional steamed pudding served as dessert, made with raisins and spices.
Step-by-Step Recipe for Jiggs Dinner
Preparation:
- Soak the Salt Meat: If using salt beef or pork, soak it in cold water overnight to remove excess salt. Change the water at least once during soaking.
- Prepare the Peas Pudding: Rinse the yellow split peas and place them in a pudding bag or cheesecloth. Tie the bag securely and leave enough room for the peas to expand.
Cooking:
- Cook the Meat:
- Place the soaked meat in a large stockpot.
- Cover with cold water and bring to a boil.
- Reduce heat to simmer and cook for approximately 2 hours, skimming any foam from the surface.
- Add the Peas Pudding:
- Place the bag of split peas into the pot with the meat.
- Allow it to cook alongside the meat for about 1.5-2 hours, until soft.
- Add Vegetables:
- Add the turnip and carrots to the pot first, as they take longer to cook.
- After 20 minutes, add the potatoes and cabbage.
- Cook until all vegetables are tender, about 20-30 minutes.
- Check and Adjust:
- Taste the broth and adjust the seasoning if needed. However, be cautious, as the salt meat may already provide sufficient saltiness.
- Serve:
- Remove the meat, peas pudding, and vegetables from the pot.
- Slice the meat and arrange it on a platter with the vegetables.
- Serve the peas pudding in a separate dish, mashed with butter if desired.
Nutritional Information
Here is an approximate nutritional breakdown for a standard serving of Jiggs Dinner (based on a 1,000g portion):
- Calories: 500-600 kcal
- Protein: 35-45g
- Fat: 15-20g
- Carbohydrates: 50-60g
- Fiber: 10-15g
- Sodium: High (varies depending on the salt content of the meat and soaking process)
Nutritional Benefits:
- Protein: The salt meat provides a high protein content essential for muscle repair and growth.
- Fiber: The root vegetables and peas pudding are excellent sources of dietary fiber, promoting digestive health.
- Vitamins and Minerals: This dish is rich in vitamins A, C, and K, as well as potassium, magnesium, and iron.
Frequently Asked Questions (FAQ)
1. Can I use a slow cooker for Jiggs Dinner?
Yes, you can adapt this recipe for a slow cooker. Place the soaked meat, peas pudding, and vegetables in the slow cooker, ensuring the meat is fully submerged in water. Cook on low for 6-8 hours or high for 4-6 hours.
2. How do I reduce the saltiness of the meat?
Soak the meat in cold water for 12-24 hours before cooking, changing the water at least once. You can also boil the meat and discard the initial cooking water before adding fresh water for the final cooking process.
3. Can I freeze leftovers?
Yes, Jiggs Dinner leftovers freeze well. Store the meat, vegetables, and peas pudding in airtight containers and freeze for up to 3 months. Thaw and reheat thoroughly before serving.
4. What can I substitute for salt meat?
If you can’t find salt beef or pork, use corned beef or ham hocks as a substitute. For a vegetarian version, skip the meat and use vegetable broth instead.
5. Can I make Jiggs Dinner without a pudding bag?
If you don’t have a pudding bag, use cheesecloth or even a clean kitchen towel to wrap the split peas. Alternatively, cook the peas separately in a saucepan until soft.
Tips for Perfecting Your Jiggs Dinner
- Choose Fresh Vegetables: Fresh, high-quality root vegetables make a significant difference in flavor and texture.
- Don’t Overcook the Vegetables: Keep an eye on the cooking time to ensure the vegetables remain tender but not mushy.
- Enhance the Flavor: Add a bay leaf, peppercorns, or onion to the pot for additional depth of flavor.
- Serve with Pickles: Traditional accompaniments include mustard pickles or beet pickles, which provide a tangy contrast to the savory meal.
Conclusion
Jiggs Dinner is more than just a meal; it’s a celebration of Newfoundland’s history, culture, and culinary ingenuity. This dish has been passed down through generations, bringing people together over its simple yet satisfying flavors. By following this detailed guide, you can recreate this iconic dish at home and experience the warmth and comfort it offers. Whether you’re hosting a Sunday family dinner or exploring new culinary traditions, Jiggs Dinner is sure to leave a lasting impression.