Jiggs Dinner
Posted: Sat Nov 15, 2025 5:26 am
Newfoundland Jigg’s Dinner is a beloved traditional meal that captures the essence of Newfoundland’s hearty and comforting cuisine. This classic dish, often enjoyed on special occasions or family gatherings, features a savory combination of salt beef, vegetables, and spices, all simmered together to create a flavorful and satisfying meal. Jigg’s Dinner is more than just a meal; it’s a celebration of Newfoundland’s rich culinary heritage and a symbol of family togetherness.
In this post, we’ll walk you through the process of preparing a traditional Newfoundland Jigg’s Dinner from scratch. The recipe begins with salt beef, which is slowly cooked to perfection, tenderizing and infusing the dish with rich flavors. Alongside the beef, you’ll add a variety of root vegetables, such as potatoes, carrots, and turnips, which absorb the savory juices and complement the dish’s hearty profile.
We’ll provide detailed instructions on how to achieve the ideal balance of flavors and textures, ensuring that your Jigg’s Dinner turns out delicious every time. Whether you’re celebrating a special occasion or simply enjoying a comforting family meal, this classic Newfoundland dish is sure to delight your taste buds and bring warmth to your table.
Newfoundland Jiggs Dinner Recipe:
2 lbs. salt beef (corned beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage, cut in wedges
2 tbsp butter
pepper to taste
Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Soak meat and peas in cold water overnight (6-8) hours.
Drain meat and place in large pot. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage in wedges. After meat and peas have cooked 2 hours add vegetables and cook until tender, adding cabbage last.
Remove peas from bag, place in bowl and mash with butter and pepper to form peas pudding. Remove meat and cut into serving-size pieces. Arrange meat and vegetables on platter. Serve the peas pudding in a separate bowl. Makes 6-8 servings.
Note: Most people now will cook a turkey or chicken with their Jiggs Dinner during the holidays or even Sunday dinner.
Peas Pudding
Peas Pudding Recipe:
1 lb package yellow split peas
1/4 cup butter
1 tsp salt
1/4 tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly. Place bag in pot with a quart of water. and soak overnight*.
Next day replace water and bring the pot to a full boil and then turn heat down to a slow boil. Keep water boiling, for approximately 1 1/2 hours. When peas are done, remove and squeeze bag to get out all water. Turn peas into a dish, add the butter, salt and pepper, mixing until butter is melted. Serve with salt meat and cabbage (Jiggs Dinner).
*We soak our peas overnight with our salt meat and cook them with the salt meat and vegetables as well.
In this post, we’ll walk you through the process of preparing a traditional Newfoundland Jigg’s Dinner from scratch. The recipe begins with salt beef, which is slowly cooked to perfection, tenderizing and infusing the dish with rich flavors. Alongside the beef, you’ll add a variety of root vegetables, such as potatoes, carrots, and turnips, which absorb the savory juices and complement the dish’s hearty profile.
We’ll provide detailed instructions on how to achieve the ideal balance of flavors and textures, ensuring that your Jigg’s Dinner turns out delicious every time. Whether you’re celebrating a special occasion or simply enjoying a comforting family meal, this classic Newfoundland dish is sure to delight your taste buds and bring warmth to your table.
Newfoundland Jiggs Dinner Recipe:
2 lbs. salt beef (corned beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage, cut in wedges
2 tbsp butter
pepper to taste
Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Soak meat and peas in cold water overnight (6-8) hours.
Drain meat and place in large pot. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage in wedges. After meat and peas have cooked 2 hours add vegetables and cook until tender, adding cabbage last.
Remove peas from bag, place in bowl and mash with butter and pepper to form peas pudding. Remove meat and cut into serving-size pieces. Arrange meat and vegetables on platter. Serve the peas pudding in a separate bowl. Makes 6-8 servings.
Note: Most people now will cook a turkey or chicken with their Jiggs Dinner during the holidays or even Sunday dinner.
Peas Pudding
Peas Pudding Recipe:
1 lb package yellow split peas
1/4 cup butter
1 tsp salt
1/4 tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly. Place bag in pot with a quart of water. and soak overnight*.
Next day replace water and bring the pot to a full boil and then turn heat down to a slow boil. Keep water boiling, for approximately 1 1/2 hours. When peas are done, remove and squeeze bag to get out all water. Turn peas into a dish, add the butter, salt and pepper, mixing until butter is melted. Serve with salt meat and cabbage (Jiggs Dinner).
*We soak our peas overnight with our salt meat and cook them with the salt meat and vegetables as well.