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Traditional Jigs Dinner
3 or 3 1/2 lbs of salt beef (with fat trimmed), one medium head of cabbage, 5 or 6 carrots, 6 or 8 potatoes, 1 large or 2 medium turnip, (a large bag of turnip greens can replace the cabbage).

Peas Pudding
1 1/2 cups dried yellow split peas, pudding bag


Soak the salt meat in cold water overnight (6 to 8 hours).
Throw out the water in the morning. Remove the salt meat and cut about 1/2 cup into small cubes and place to one side. Place the remaining salt meat in a large pot and add enough cold water to cover. Place the pot with the salt meat on the stove.

Peas Pudding
Place the dried yellow split peas in the pudding bag. Tightly tie the pudding bag (leaving enough space for the peas to expand) and place it in the water with the salt meat.
Cover and let boil for a total of about 2 1/2 hours, adding more water to the pot if necessary.

Next prepare the vegetables. Peel and clean the turnip, carrot and potato. Cut the turnip into 1/2 thick slices. If the carrots and potatoes are large, cut them in half or quarters. Clean and cut the cabbage into quarters or sixths, depending on the size or (if you are using turnip greens, separate and clean the turnip greens.)

Cabbage is the first vegetable to go in the pot, carrot next, then turnip and potatoes, adding more water if necessary. Jiggs Dinner is sometimes referred to as corned beef and cabbage (salt meat and cabbage)

How long you cook the vegetables is a matter of personal taste, so you have to judge when to add them by how long you want them to cook. Some people like them cooked until they are soft and mushy and some like them crunchy. (Although the longer they are boiled, the less nutrition they have.)

Serve with pickled beets and sweet mustard pickles.
Fresh bread and butter.

Preparation Time: Serves:
Recipe Origin: United States
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