Newfoundland Jigg's Dinner recipe

Name: Newfoundland Jigg's Dinner
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons white sugar; 2 tablespoons butter; ½ teaspoon black pepper; ¾ cup water, or as needed; 6 large potatoes, peeled and quartered; 1 large head cabbage, quartered; 1 (3 pound) boneless corned beef brisket; 1 ½ cups yellow split peas; 1 medium turnip, peeled and cubed; 6 carrots, peeled and cut in chunks

Recipe Instructions

Step 1

Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.

Step 2

Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.

Step 3

Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.

Step 4

Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.

Step 5

While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.

Step 6

During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.

Step 7

When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.