Ingredients for - Newfoundland Jigg's Dinner
How to cook deliciously - Newfoundland Jigg's Dinner
1. Stage
Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.
2. Stage
Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
3. Stage
Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
4. Stage
Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.
5. Stage
While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.
6. Stage
During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.
7. Stage
When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.
