Authentic Newfoundland Jigg's Dinner Recipe

Ingredients

• 1 (3 pound) boneless corned beef brisket
• 1.5 cups yellow split peas
• 1 large head cabbage, quartered
• 1 medium turnip, peeled and cubed
• 6 carrots, peeled and cut in chunks
• 6 large potatoes, peeled and quartered
• 2 tablespoons butter
• 0.5 teaspoon black pepper
• 1.5 cups all-purpose flour
• 2 teaspoons white sugar
• 2 teaspoons baking powder
• 0.75 cup water, or as needed

Instructions

1. Soak the corned beef in cold water for 8 hours or overnight in the refrigerator to remove excess salt.
2. Drain the beef, put it in a large Dutch oven, and cover with fresh water. Wrap the peas in a triple layer of cheesecloth and tie tightly. Put the pea bag in the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
3. Add the cabbage, turnip, and carrots to the pot. Simmer for 25 minutes until slightly tender.
4. Add the potatoes and continue to simmer until all vegetables are easily pierced with a fork, about 20 to 25 minutes.
5. While the vegetables are simmering, make the dumpling dough: Mix flour, sugar, and baking powder in a bowl, then gradually add water until a thick, pasty dough forms. Divide the dough into 6 equal balls, being careful not to overmix.
6. During the last 5 to 10 minutes of vegetable simmering, place the dumplings on top of the vegetables and cover the pot. Let the dumplings steam for 7 minutes.
7. Once the dumplings are fully cooked, take everything out of the pot and beautifully arrange it on a warm serving platter. Take the cooked peas out of the cheesecloth bag, mash them with butter and pepper, and serve with the beef and vegetables.

Nutrition

• Calories: 958 kcal
• Fat Content: 24 g
• Fiber Content: 16 g
• Sugar Content: 16 g
• Sodium Content: 1434 mg
• Protein Content: 46 g
• Cholesterol Content: 108 mg
• Carbohydrate Content: 144 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g