Newfoundland Jigg's Dinner
Ingredients List
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1 (3 pound) boneless corned beef brisket
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1 ½ cups yellow split peas
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1 large head cabbage, quartered
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1 medium turnip, peeled and cubed
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6 carrots, peeled and cut in chunks
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6 large potatoes, peeled and quartered
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2 tablespoons butter
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½ teaspoon black pepper
For the Dumplings:
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1 ½ cups all-purpose flour
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2 teaspoons white sugar
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2 teaspoons baking powder
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¾ cup water, or as needed
Instructions
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Submerge the corned beef in cold water and let it soak in the refrigerator for 8 hours or overnight.
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Drain the beef, transfer it to a large Dutch oven, and cover with fresh water. Wrap the peas in a triple layer of cheesecloth and tie it tightly. Place the bag with peas into the Dutch oven with the beef. Bring to a boil, then reduce the heat to a simmer and cook for 2 hours.
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Add the cabbage, turnip, and carrots to the pot. Continue simmering for 25 minutes.
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Add the potatoes and simmer until all the vegetables are tender and easily pierced with a fork, about 20 to 25 minutes.
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While the vegetables are cooking, prepare the dumpling dough by mixing flour, sugar, and baking powder in a bowl, then gradually adding water until you form a sticky dough. Divide the dough into 6 portions, being careful not to overwork it.
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In the last 5 to 10 minutes of simmering, place the dumplings on top of the vegetables, cover, and steam for 7 minutes.
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Once the dumplings are fully cooked, remove everything from the pot and arrange the contents on a warm serving platter. Discard the peas from the cheesecloth bag, mash them with butter and pepper, and serve them alongside the beef and vegetables.
Nutritional Information (per serving)
| 958 | Calories |
| 24g | Fat |
| 144g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 958 | |
| % Daily Value * | |
| Total Fat 24g | 30% |
| Saturated Fat 9g | 45% |
| Cholesterol 108mg | 36% |
| Sodium 1434mg | 62% |
| Total Carbohydrate 144g | 52% |
| Dietary Fiber 16g | 58% |
| Total Sugars 16g | |
| Protein 46g | 92% |
| Vitamin C 157mg | 174% |
| Calcium 259mg | 20% |
| Iron 10mg | 53% |
| Potassium 2323mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5