Jiggs Dinner is Newfoundland’s most cherished traditional meal, a hearty Sunday feast that brings together salt beef, cabbage, root vegetables, and dumplings in one pot to create the ultimate comfort food experience. Named after the comic strip character Jiggs who loved corned beef and cabbage, this beloved Maritime tradition transforms simple, affordable ingredients into a soul-warming meal that has sustained Newfoundland families for generations. The beauty of Jiggs Dinner lies in its one-pot simplicity and the way each ingredient contributes its own flavor while absorbing the rich, salty essence of the beef cooking liquid. Traditionally served on Sundays after church, this complete meal includes everything needed for a satisfying feast: protein, vegetables, and filling dumplings that soak up all the wonderful flavors. This recipe serves 6-8 people generously and captures the authentic taste of this iconic Newfoundland tradition.
Ingredients
- 2-3 pounds salt beef brisket (or corned beef brisket)
- 1 small head green cabbage, cut into wedges
- 6-8 medium potatoes, peeled and halved
- 4-6 carrots, peeled and cut into large chunks
- 2-3 turnips (rutabaga), peeled and cut into chunks
- 1 medium onion, quartered
For the dumplings:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 3/4 to 1 cup milk
Preparing the Salt Beef
If using salt beef, rinse it under cold running water to remove excess salt from the surface. Place the salt beef in a large pot and cover completely with cold water. Let it soak for 2-3 hours or overnight to remove some of the saltiness, changing the water once during this time.
After soaking, drain the beef and place it in a large, heavy-bottomed pot. Cover with fresh cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer gently, partially covered, for 2-3 hours until the meat is fork-tender.
Skim off any foam that rises to the surface during the first 30 minutes of cooking. The beef is ready when it easily shreds with a fork and has absorbed the cooking liquid’s flavors.
Adding the Vegetables
About 45 minutes before serving, add the quartered onion to the pot with the beef. After 15 minutes, add the turnip chunks, as they take the longest to cook among the vegetables.
After another 15 minutes, add the carrots and potatoes to the pot. The vegetables should be submerged in the cooking liquid, so add more hot water if needed. Continue simmering for about 15 minutes until the vegetables are almost tender when pierced with a fork.
Finally, add the cabbage wedges to the pot, nestling them between the other vegetables. The cabbage will cook quickly, so it only needs about 10-15 minutes to become tender while still maintaining some texture.
Making the Dumplings
While the cabbage is cooking, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the softened butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Make a well in the center and add 3/4 cup of milk. Stir gently with a fork just until the ingredients come together to form a soft, slightly sticky dough. Add more milk if the mixture seems too dry, but be careful not to overmix, as this will result in tough dumplings.
Cooking the Dumplings
Using a large spoon or your hands, drop the dumpling dough by spoonfuls directly into the simmering liquid around the vegetables. Make 8-10 dumplings, spacing them evenly so they have room to expand.
Cover the pot tightly and simmer for 15-20 minutes without lifting the lid. The steam is essential for cooking the dumplings properly, so resist the temptation to peek. The dumplings are done when they have doubled in size and are firm to the touch.
Serving the Dinner
Carefully remove the beef from the pot and slice it against the grain into thick slices. Arrange the sliced beef on a large serving platter along with the cooked vegetables and dumplings, or serve everything family-style in large bowls.
Reserve some of the cooking liquid to serve as a light broth alongside the meal, or for those who like to moisten their plate with the flavorful liquid.
Traditional Accompaniments
Jiggs Dinner is typically served with pickled beets, mustard pickles, or other preserved vegetables that provide a tangy contrast to the rich, salty meal. Many Newfoundland families also serve it with fresh bread and butter for a complete feast.
Some families like to add a sprinkle of black pepper or a dab of mustard to their beef, while others prefer it just as it comes from the pot, full of the natural flavors from the long, slow cooking process.
Cultural Significance
This meal represents the heart of Newfoundland hospitality and the province’s maritime heritage. Originally, salt beef was a practical choice for families who needed protein that would keep without refrigeration, while the vegetables were often stored in root cellars through the long winters.
The tradition of Sunday Jiggs Dinner brought families together after church, creating a weekly ritual that strengthened community bonds and passed down cooking traditions from generation to generation.
Storage and Leftovers
Leftover Jiggs Dinner keeps well in the refrigerator for 3-4 days and often tastes even better the next day as the flavors continue to meld. Reheat gently in a pot with a little of the reserved cooking liquid, or warm individual portions in the microwave.
Many Newfoundland families look forward to the leftovers almost as much as the original meal, using the leftover beef and vegetables to make hash or hearty soups throughout the week.
This timeless meal embodies the spirit of Newfoundland cooking: simple ingredients transformed through patience and tradition into something that nourishes both body and soul, bringing families together around the table for a feast that celebrates both heritage and hospitality.
