Member of the Canadian Federation of Independent Grocers

Jiggs Dinner



Traditional Recipes


2-1/2 lb. (1.25 kg) salt beef
1 lb. (500 g) split peas
1 small cabbage, coarsely chopped
1 lb. (500 g) turnip, coarsely chopped
1 lb. (500 g) parsnips peeled
1 lb. (500 g) carrots, peeled
6 medium-sized potatoes, peeled
1/4 lb. (125 g) butter
1 tbsp. (15 mL) pepper
Salt to taste


Soak salt meat in cold water overnight; place peas in pudding bag and soak with meat. Drain and cover meat and peas with fresh water. Cook for 2 hours. Drain stock and save for vegetables. Cover meat and peas with boiling water and cook for another 2 hours. One hour before meat is done, start cooking cabbage, carrots and turnip, and parsnips in drained stock; add potatoes 30 minutes before serving. Before serving Jiggs dinner, remove peas pudding from pot. Mash, adding butter, pepper, and salt.

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