Jigg's Dinner | Newfoundland's Signature Dish

salt beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces sodium while maintaining protein.

cabbage

🥗Healthier: kale

💰Cheaper: green beans

Kale offers similar nutrients and green beans are often less expensive.

Start by making a brine solution with 1/2 cup salt and 1/4 cup sugar in about 1 liter of water, heating until dissolved.

Add 1 tablespoon of pickling spice, 1 teaspoon of celery salt, and 1 teaspoon of minced garlic to the brine and let it cool completely.

Place the brisket in the cooled brine and soak for 24 to 30 hours.

Rinse the soaked brisket under cold water.

In a large pot, add the rinsed brisket, a medium onion, a few sticks of celery, a couple of carrots, and 1 cup of yellow split peas.

Cover the ingredients with water and bring to a boil.

Simmer the brisket for about 5 hours until tender, while the split peas will take 1 to 2 hours to become mushy.

Preheat the oven to 180°C (200°C for conventional oven).

Prepare a 1.4 kg chicken by distributing butter around it and placing it in an oven-proof dish with salt, pepper, and a bit of water.

Roast the chicken for about 1 hour and 15 minutes, turning it halfway through cooking.

Prepare vegetables by peeling and chopping potatoes, carrots, cabbage, and parsnips, and set aside.

Make stuffing by sautéing diced onion in butter until golden and soft, then mix with breadcrumbs and water to absorb.

Place the stuffing in a loaf tin and bake for at least 30 minutes.

In a separate pan, add the chopped vegetables (not the water they were soaked in) and some cooking liquid from the meat, simmering for 20-30 minutes until cooked.

Cooking Techniques

Equipment Needed

Spice Level: