Jiggs Dinner

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Originally uploaded by Kyran P.

This is what I'm planning to cook today. It's Labour Day and I feel the need to do something special. Everyone I love (well, almost everyone) is out of town. It's an absolutely gorgeous day! This must be our seventh day of sunshine. A little cool ,but so brilliant!
Jiggs Dinner is most appropriate meal for "labour" day. It was originally a fisherman's dinner. The beef was preserved in brine. Not the lean corn beef kind I grew up with in New England/New Brunswick .This was the fattest cut of beef.When I first saw it over forty years ago, I was aghast! My mother-in-law laid this fatty skinny piece of overcooked blob of meat on the table, I nearly gagged. When I was little the mere sight of fat made me ill.
Over the years, like a lot of Newfoundland fare, I have grown fond of jiggs dinner.Here's how it goes. Buy a piece of salt beef at the local store (even Sobey's and Dominion now carry salt beef). Gather up all the veggies at the local farmer's marker (or home grown ). You will need new poatotoes, fresh carrots and turnip. Oh yes cabbage or if early in the summer, "turnip tops". When I made it this summer for my visiting daughter, she lamented; "where's the cabbage?"
The salt beef which can be big blobs or riblets (my personal favourite) needs to be soaked over night. The next morning put the piece of salt beef in a large pot with fresh water.
I almost forgot the best part. The peas pudding! You will need a pudding bag, which can be purchased locally or if you aren't local , just a 10-12 inch square of white cotton or muslin(not Muslim) will do. You will need some cotton twine to tie it up. Place the dry yellow peas, I forgot to tell you to buy in the pudding bag, along with a few small diced pieces of fat back pork and some freshly ground pepper. tie the bag tight and place it in the pot over the salt beef.
Bring to a rolling boil and let cook for the whole afternoon. Have the turnip, potaotes, carrots and cabbage cut in large chunks. Remove the peas pudding before you introduce the veggies, They will be placed in the pot in order about 10 minutes apart.Cover and cook for about one hour.The cabbage should be cut in wedges and placed on top of the other vegetables.
In the meantime , take the peas pudding out of the bag, Dump it in an oven proof bowl. Smooth the surface of he pudding with a fork. Put a big pat of fresh butter on the top and a sprinking of pepper. Keep in a warm oven until ready to serve.
When the vegetables are tender , take the salt beef out and place on a platter. Surround the beef with the vegetables.Don't forget the peas pudding in the oven . And above all else don't forget the mustard pickles!
Enjoy! I know I am going to enjoy mine as soon as I find someone to eat it with....