Jiggs Dinner
Jiggs Dinner is a Canadian classic for good reason — ground beef does most of the work, and the method is approachable enough for a weeknight. Low and slow is the secret — the longer simmer lets ground beef soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 2 lb Ground Beef
- 1 cup Yellow Split Peas
- 1 Head Cabbage
- 6 Carrots
- 1 large Turnips
- 8 Potatoes
- 3 tbsp Butter
- Black Pepper
Method
- The night before, break salt beef into big chunks and soak in water overnight, at least 8-10 hours. Put split peas into a bowl and cover with water to soak overnight.
- Drain the salt beef and place it into a large stockpot. Cover with fresh water, at least 6-7 litres. Place the split peas into a pease pudding canvas bag or triple layer of cheesecloth and tie, making sure to leave room for peas to expand inside the bag.
- Put the bag inside the pot, tying the strings to the outside handle so it doesn't stick to the bottom of the pot with the salt beef. Bring to a boil, then lower the heat and simmer for 2 hours.
- Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.
- Add your cabbage to the pot and boil for 20 more minutes. Then add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.
- Remove salt beef and vegetables from the pot and put them on a platter.
- Use the cooking liquid in two ways; as a pot liquor which some people like to drink or reduce it to make a jus or gravy to pour over the meal.
Tips for the best Jiggs Dinner
- Keep the simmer gentle. A hard boil toughens ground beef and drives off the liquid too fast.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Jiggs Dinner recipe medium to make?
It is rated medium: 8 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Jiggs Dinner ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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