Jiggs Dinner — with salt beef, cabbage, roots and peas pudding

What changes—and what stays

From with fatty salt beef, gravy and large pudding portions often 750–1,000 kcal to 510 calories

Soak and trim salt beef, use a modest portion and fill the plate with cabbage, roots and peas pudding. Cured beef, cabbage, turnip, carrot, split peas, mustard and parsley create Newfoundland Sunday-dinner savouriness.

Ingredients for 10

Measure first; timing is part of how this recipe uses less fat.

• 1 kgtrimmed salt beef
• 1.5 kgpotatoes
• 1.2 kgcabbage
• 900 gturnip
• 700 gcarrots
• 500 gyellow split peas
• 3 lwater
• 60 gmustard
• 25 gparsley and savoury

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Soak with repeated water changes

Cover salt beef in cold water, refrigerate and change the water several times before cooking

Look for: The final soaking water is only mildly salty and the meat surface is clean without salt crystals

2

Step 2 · follow the visible cue

Simmer gently and skim

Cover with fresh water, bring up slowly and keep a bare simmer while removing foam and fat

Look for: The broth is clear with small bubbles and the beef stays intact without a heavy fat layer

3

Step 3 · follow the visible cue

Add vegetables by firmness

Add turnip and carrots first, potatoes later and cabbage last so each reaches tenderness together

Look for: Every vegetable retains its shape and colour and can be pierced without falling apart

4

Step 4 · follow the visible cue

Rest slice and portion the pudding

Rest the beef, slice across the grain and open the peas pudding beside drained vegetables

Look for: The beef is tender and sliceable and all components remain distinct without salty broth pooling

Calories at the same serving size

The estimate uses the listed ingredients divided into 10 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions