Jiggs Dinner
AI-generated image
Gluten-free Canadian

Jiggs Dinner

A traditional Newfoundland boiled dinner of gently simmered salt beef, cabbage, root vegetables, potatoes, and peas, served with rich cooking-broth gravy.

190 min 6 servings Medium
All recipes

How to prepare

1
Place the rinsed salt beef in a large stockpot and cover with cold water by 5 cm. Add the onion, bay leaves, and peppercorns, then bring just to a boil over medium-high heat.
2
Reduce the heat to low, cover partially, and simmer for 1 hour 45 minutes, skimming any foam from the surface, until the beef is tender when pierced with a fork.
3
Add the rutabaga and carrots to the pot. Simmer for 15 minutes, then add the cabbage wedges and cook for 15 minutes more, until the roots are nearly tender and the cabbage is softened but intact.
4
Add the potatoes and continue simmering for 20 to 25 minutes, until a knife slides easily into the centers without the potatoes breaking apart.
Vegetables and salt beef simmering together for Jiggs Dinner AI-generated image
5
Transfer the beef and vegetables to a warm platter using a slotted spoon. Cover loosely with foil and rest for 10 minutes. Strain 500 ml of the cooking broth into a saucepan.
6
Bring the strained broth to a simmer. Whisk the cornstarch mixture, add it gradually, and simmer for 2 to 3 minutes, whisking, until the broth becomes lightly glossy and thick enough to coat a spoon.
7
Steam the peas separately for 3 to 4 minutes, until bright green and hot. Slice the rested beef across the grain and arrange it with the vegetables and peas on the platter.
Traditional Jiggs Dinner platter with salt beef and vegetables AI-generated image
8
Serve immediately with the hot broth gravy, seasoning only at the table if needed because the salt beef and broth may already be well seasoned.

Why this recipe works

Starting the salt beef in plenty of water draws out excess salt while creating a savory broth. Adding each vegetable according to its cooking time preserves distinct textures and lets the cabbage absorb the seasoned stock.

Storage and reheating

How to store it

Refrigerate meat, vegetables, and gravy in separate airtight containers within 2 hours. Use within 3 days, or freeze for up to 2 months.

How to reheat it

Reheat the beef and vegetables gently in a covered saucepan with a splash of broth until steaming hot throughout, reaching 74°C if reheating leftovers. Warm the gravy separately.

Nutrition / serving

831kcal
47.01 gprotein
73.04 gcarbs
41.00 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 15 Aug 2026 · updated 16 Aug 2026