Newfoundland Jigg's Dinner

Recipe View Submerge the corned beef in cold water and allow it to soak in the refrigerator for 8 hours to overnight, drawing out excess salt. (8+ hours)

Recipe View Drain the beef and transfer it to a large Dutch oven. Cover with fresh water. Enclose the split peas in a triple layer of cheesecloth, securely tying it to form a bag. Place the pea bag in the Dutch oven alongside the beef. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 2 hours, allowing the flavors to meld and deepen. (2 hours)

Recipe View Introduce the cabbage, turnip, and carrots to the pot. Continue to simmer for 25 minutes, until the vegetables begin to soften. (25 minutes)

Recipe View Add the potatoes and continue simmering until all vegetables are easily pierced with a fork, approximately 20 to 25 minutes. (20-25 minutes)

Recipe View While the vegetables are simmering, prepare the dumpling dough. In a mixing bowl, combine the flour, sugar, and baking powder. Gradually add water, mixing until a slightly sticky dough forms. Divide the dough into 6 equal portions, gently shaping them into balls, being careful not to overwork the dough.

Recipe View During the final 5 to 10 minutes of vegetable cooking, carefully place the dumplings on top of the simmering vegetables. Cover the Dutch oven with a tight-fitting lid and allow the dumplings to steam for 7 minutes, until they are cooked through and fluffy. (7 minutes)

Recipe View Once the dumplings are cooked, carefully remove all ingredients from the Dutch oven and arrange them artfully on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash them with butter and black pepper. Serve the mashed peas alongside the corned beef and vegetables, offering a complete and satisfying Newfoundland feast.