Newfoundland Jiggs Dinner: A Step-by-Step Guide to a Traditional Feast

Newfoundland Jiggs Dinner is more than just a meal; it’s a cultural institution. A hearty, boiled dinner featuring salt beef, root vegetables, and pudding bags, it’s a staple in Newfoundland homes, especially on Sundays. This guide will provide you with a detailed, step-by-step recipe to create an authentic Jiggs Dinner, ensuring a delicious and memorable experience.

## What is Jiggs Dinner?

Jiggs Dinner, also known as boiled dinner or cooked dinner, is a traditional Newfoundland meal centered around salt beef (corned beef), boiled with cabbage, turnip (rutabaga), carrots, potatoes, and often other vegetables like parsnips. The unique aspect of Jiggs Dinner is the inclusion of “pudding bags” – doughy dumplings, either savory or sweet, cooked right in the pot with the meat and vegetables. These puddings add another layer of flavor and texture to the meal.

The name “Jiggs Dinner” is believed to originate from the comic strip “Bringing Up Father,” featuring a character named Jiggs who frequently indulged in similar boiled dinners.

## Ingredients You’ll Need

Before you begin, gather the following ingredients. The quantities provided are suitable for 6-8 servings; adjust accordingly based on your needs.

* **Salt Beef (Corned Beef):** 3-4 lbs (approx. 1.5-2 kg) – Choose a cut with a good amount of fat for flavor.
* **Cabbage:** 1 large head, quartered.
* **Turnip (Rutabaga):** 2 large, peeled and cubed.
* **Carrots:** 6-8 medium, peeled and cut into 2-inch pieces.
* **Potatoes:** 8-10 medium, peeled and quartered.
* **Onion:** 1 large, peeled and quartered.
* **Parsnips (Optional):** 3-4 medium, peeled and cut into 2-inch pieces.
* **Turnip Greens (Optional):** 1 bunch, washed and chopped. These are added at the very end.
* **Water:** Enough to cover the meat and vegetables.

**For the Pudding Bags (Savory):**

* **Flour:** 2 cups all-purpose flour.
* **Baking Powder:** 2 tsp.
* **Salt:** 1 tsp.
* **Shortening or Suet:** 1/2 cup, finely grated or cut into small pieces. Suet provides a more traditional flavor.
* **Cold Water or Milk:** Approximately 3/4 cup, or enough to form a soft dough.
* **Optional Flavorings (Savory):** Dried savory, finely chopped onion, or herbs.

**For the Pudding Bags (Sweet):**

* **Flour:** 2 cups all-purpose flour.
* **Baking Powder:** 2 tsp.
* **Salt:** 1/4 tsp.
* **Brown Sugar:** 1/4 cup.
* **Shortening or Butter:** 1/4 cup, cold and cut into small pieces.
* **Raisins or Currants:** 1/2 cup (optional).
* **Milk:** Approximately 3/4 cup, or enough to form a soft dough.
* **Spices (Optional):** Cinnamon, nutmeg, or mixed spice.

## Equipment You’ll Need

* **Large Stockpot or Dutch Oven:** A pot large enough to hold all the ingredients.
* **Cutting Board and Knife:** For preparing the vegetables.
* **Mixing Bowls:** For the pudding dough.
* **Cheesecloth or Pudding Bags:** To contain the pudding dough.
* **String or Kitchen Twine:** To tie the pudding bags.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

## Step-by-Step Instructions

Follow these detailed instructions to create an authentic and delicious Newfoundland Jiggs Dinner.

### Step 1: Preparing the Salt Beef

Salt beef is the cornerstone of Jiggs Dinner, but its high salt content needs to be addressed before cooking.

1. **Rinse the Salt Beef:** Remove the salt beef from its packaging and rinse it thoroughly under cold running water. This helps to remove excess salt from the surface.
2. **Soak the Salt Beef (Recommended):** Place the salt beef in a large bowl or pot and cover it with cold water. Soak it for at least 12 hours, or preferably 24 hours, in the refrigerator. Change the water every 6-8 hours to draw out more salt. Soaking is crucial to prevent an overly salty final dish. If you’re short on time, a minimum of 4 hours of soaking is better than none.
3. **Cut the Salt Beef (Optional):** If the salt beef is a very large piece, you can cut it into smaller portions to facilitate even cooking. However, leaving it whole is perfectly fine.

### Step 2: Cooking the Salt Beef

This step is where the flavor base of the Jiggs Dinner begins to develop.

1. **Place the Salt Beef in the Pot:** Drain the soaked salt beef and place it in your large stockpot or Dutch oven.
2. **Add Water:** Cover the salt beef completely with fresh cold water. Ensure there’s at least an inch or two of water above the meat.
3. **Add Onion:** Quarter the onion and add it to the pot. This will add flavor to the broth.
4. **Bring to a Boil:** Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer.
5. **Skim the Foam:** As the water heats up, you’ll notice foam forming on the surface. Use a spoon to skim this foam off periodically. This foam contains impurities and can affect the flavor of the broth. Skimming ensures a cleaner, more flavorful final product.
6. **Simmer the Salt Beef:** Cover the pot and let the salt beef simmer gently for approximately 2.5 to 3 hours, or until it is fork-tender. The exact cooking time will depend on the size and thickness of the beef. Check for tenderness by inserting a fork into the thickest part of the beef. It should pierce easily.

### Step 3: Preparing the Vegetables

While the salt beef is simmering, prepare the vegetables.

1. **Peel and Cut the Vegetables:** Peel and cut all the vegetables into evenly sized pieces. The goal is to ensure they cook at roughly the same rate. Quarter the potatoes and onion, cube the turnip (rutabaga), and cut the carrots and parsnips (if using) into 2-inch pieces. Smaller pieces will cook faster, so adjust the size accordingly.
2. **Set Aside:** Keep the prepared vegetables aside until it’s time to add them to the pot.

### Step 4: Making the Pudding Bags

Pudding bags are a unique and essential part of Jiggs Dinner. You can choose to make savory or sweet puddings, or even both! Here are the instructions for both variations:

**Savory Pudding Bags:**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. **Cut in the Shortening:** Add the shortening or suet to the dry ingredients. Using a pastry blender or your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs. The smaller the pieces of shortening, the more tender the pudding will be.
3. **Add Liquid:** Gradually add cold water or milk, mixing until a soft dough forms. Be careful not to overmix. The dough should be just moist enough to hold together.
4. **Add Optional Flavorings:** If desired, stir in dried savory, finely chopped onion, or other herbs to add extra flavor to the savory puddings.
5. **Form into Balls:** Divide the dough into equal portions (about 1/2 cup each). Shape each portion into a ball.
6. **Prepare Pudding Bags (Cheesecloth Method):** Cut squares of cheesecloth (approximately 12×12 inches). Place a dough ball in the center of each square. Gather the edges of the cheesecloth together to form a pouch and tie it securely with string or kitchen twine, leaving some room for the pudding to expand during cooking. Alternatively, you can use commercially available pudding bags.

**Sweet Pudding Bags:**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
2. **Cut in the Butter:** Add the cold butter (cut into small pieces) to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
3. **Add Raisins/Currants (Optional):** Stir in the raisins or currants, if using.
4. **Add Liquid:** Gradually add milk, mixing until a soft dough forms. Be careful not to overmix. The dough should be just moist enough to hold together.
5. **Add Spices (Optional):** If desired, stir in cinnamon, nutmeg, or mixed spice to add warmth and flavor to the sweet puddings.
6. **Form into Balls:** Divide the dough into equal portions (about 1/2 cup each). Shape each portion into a ball.
7. **Prepare Pudding Bags (Cheesecloth Method):** Cut squares of cheesecloth (approximately 12×12 inches). Place a dough ball in the center of each square. Gather the edges of the cheesecloth together to form a pouch and tie it securely with string or kitchen twine, leaving some room for the pudding to expand during cooking. Alternatively, you can use commercially available pudding bags.

### Step 5: Cooking the Vegetables and Puddings

This is where all the components come together to create the final Jiggs Dinner.

1. **Add the Vegetables:** Once the salt beef is tender, add the turnip (rutabaga) and carrots to the pot. These vegetables take the longest to cook, so they go in first. Cook for about 20-25 minutes, or until they are slightly tender.
2. **Add the Potatoes and Parsnips (if using):** Next, add the potatoes and parsnips (if using) to the pot. Cook for another 15-20 minutes, or until they are almost tender.
3. **Add the Cabbage and Pudding Bags:** Finally, add the quartered cabbage and the pudding bags to the pot. Ensure the pudding bags are submerged in the liquid. Cook for a final 15-20 minutes, or until the cabbage is tender and the puddings are cooked through. The puddings should be firm to the touch. To check if the puddings are cooked, carefully remove one from the pot and insert a toothpick into the center. If the toothpick comes out clean, the pudding is done.
4. **Add Turnip Greens (Optional):** If using turnip greens, add them in the last 5 minutes of cooking. They cook very quickly.

### Step 6: Serving the Jiggs Dinner

Serving Jiggs Dinner is an art in itself. Here’s how to present this Newfoundland classic:

1. **Remove the Salt Beef:** Carefully remove the salt beef from the pot and place it on a cutting board. Let it rest for a few minutes before slicing it against the grain.
2. **Remove the Vegetables and Puddings:** Using a slotted spoon, remove the vegetables and pudding bags from the pot and arrange them on a large platter.
3. **Slice the Salt Beef:** Slice the salt beef into thick or thin slices, depending on your preference.
4. **Arrange on a Platter:** Arrange the sliced salt beef on the platter alongside the vegetables and pudding bags.
5. **Serve with Gravy (Optional):** While not traditionally part of Jiggs Dinner, some people enjoy serving it with a simple gravy made from the broth. To make gravy, remove some of the broth from the pot and thicken it with a cornstarch slurry (cornstarch mixed with cold water).
6. **Serve Hot:** Serve the Jiggs Dinner immediately while everything is hot.

### Tips for the Perfect Jiggs Dinner

* **Don’t Overcrowd the Pot:** Make sure you have a large enough pot to comfortably fit all the ingredients. Overcrowding can lead to uneven cooking.
* **Salt Beef Quality:** The quality of the salt beef significantly impacts the flavor of the entire dish. Choose a reputable brand with good marbling.
* **Adjust Cooking Times:** Cooking times can vary depending on the size and age of the vegetables. Check for doneness regularly and adjust cooking times accordingly.
* **Seasoning:** Taste the broth during cooking and adjust seasoning as needed. Remember that the salt beef will already contribute saltiness, so be cautious when adding extra salt.
* **Experiment with Vegetables:** Feel free to add other root vegetables that you enjoy, such as parsnips or sweet potatoes.
* **Leftovers:** Jiggs Dinner leftovers are fantastic! They can be reheated and enjoyed the next day, or used in other dishes like bubble and squeak.
* **Make it Vegetarian:** While traditionally made with salt beef, you can create a vegetarian version of Jiggs Dinner by using a vegetarian broth and adding hearty vegetables like lentils or beans for protein.

### Variations and Adaptations

Jiggs Dinner is a versatile dish that can be adapted to suit different tastes and preferences.

* **Different Meats:** While salt beef is the most traditional choice, you can also use other meats like ham or smoked pork shoulder.
* **Adding Herbs and Spices:** Experiment with different herbs and spices to add extra flavor to the dish. Bay leaves, peppercorns, and thyme are all good options.
* **Sweet vs. Savory Puddings:** As mentioned earlier, you can choose to make savory or sweet puddings, or even both. Sweet puddings are often served as a dessert course after the main meal.
* **Regional Variations:** Different regions of Newfoundland may have slight variations in their Jiggs Dinner recipes. Some may include different vegetables or add specific seasonings.

### Conclusion

Newfoundland Jiggs Dinner is a celebration of simple ingredients and hearty flavors. It’s a dish that brings people together and evokes a sense of warmth and nostalgia. By following this step-by-step guide, you can create your own delicious and authentic Jiggs Dinner, and experience a taste of Newfoundland tradition. So gather your ingredients, roll up your sleeves, and get ready to enjoy a truly unforgettable meal! It’s more than just dinner; it’s a Newfoundland experience!