Jigg’s Dinner with Mustard Pickles: AKA “Cooked Dinner”

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Jigg’s Dinner with Mustard Pickles: AKA “Cooked Dinner”

Yield: 8

Author: Jennifer Cartier

Prep time: 10 MinCook time: 55 MinInactive time: 24 HourTotal time: 25 H & 5 M

Jigg’s Dinner is the quintessential Newfoundland dish, beloved for its simplicity, flavour, and nostalgic connection to family gatherings. It’s a one-pot meal made up of boiled salt beef, vegetables, and cabbage—served with mustard pickles to add that tangy kick. This dish is often served on Sundays or special occasions, and no Newfoundland kitchen would be complete without a version of it.

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Ingredients

For the Jigg’s Dinner

• 3 pounds salt beef (brisket or shoulder)
• 6 large potatoes, peeled and halved
• 6 carrots, peeled and cut into chunks
• 1 medium rutabaga, peeled and cut into chunks
• 1 small head of cabbage, cut into wedges
• 6 cups water (or enough to cover the beef)
• 1/2 teaspoon whole black peppercorns

For the Mustard Pickles

• 1 medium cauliflower, cut into florets
• 2 large carrots, sliced
• 1 large onion, sliced
• 1 small jar of mustard seeds
• 1/2 cup mustard powder
• 1/2 cup white vinegar
• 1 cup sugar
• 1 tablespoon pickling salt

Instructions

1. Cook the Salt Beef: In a large pot, cover the salt beef with water and bring to a boil. Lower the heat and simmer for 1.5-2 hours until tender. Skim off any scum that rises to the top.
2. Add the Vegetables: Once the beef is cooked, add the potatoes, carrots, and rutabaga to the pot. Continue simmering for 30-40 minutes until the vegetables are tender.
3. Cook the Cabbage: Add the cabbage wedges to the pot and cook for another 15 minutes.
4. Make the Mustard Pickles: Combine all ingredients for the mustard pickles in a medium saucepan. Bring to a boil and simmer for about 10 minutes until the vegetables are tender but still crisp. Let cool and serve as a tangy side with the Jigg's Dinner.
5. Serve: Slice the salt beef and serve it with the vegetables, drizzled with some of the cooking liquid. Enjoy with a generous spoonful of mustard pickles on the side.

Notes

When my Mom makes a Jigg’s dinner, it is often served with roasted chicken, peas pudding and pickled beets. Just thinking about this meal makes me want to book a flight to visit my Mom in Newfoundland.

Nutrition Facts

Calories

784

Fat

29 g

Sat. Fat

8 g

Carbs

97 g

Fiber

14 g

Net carbs

83 g

Sugar

38 g

Protein

37 g

Sodium

2186 mg

Cholesterol

92 mg

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