Jiggs Dinner

How to Make Jiggs Dinner

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1. Rinse the beef, put it in a large pot, cover with cold water by 5 cm and bring to the boil. Skim off the foam.

   Mark done

2. Reduce to a gentle simmer, cover, and cook for 2 hours.

   Mark done Start 2 hr timer

3. Add the swede and carrots and simmer for 30 minutes.

   Mark done Start 30 min timer

4. Meanwhile, rinse the split peas, put them in a pan with 1 litre of water and simmer for 45 minutes, until soft and falling apart.

   Mark done Start 45 min timer

5. Add the potatoes to the beef pot and simmer for 20 minutes, then lay the cabbage on top and cook for 15 minutes more, until the beef is tender.

   Mark done Start 20 min timer

6. Drain the peas, mash them with the butter, salt and pepper until smooth, and keep warm.

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7. Lift out the beef and rest it for 15 minutes, then slice it across the grain. Serve with the vegetables, the pease pudding and a little of the cooking liquid.

   Mark done Start 15 min timer

Tips for Making Jiggs Dinner

• Add the vegetables in stages. The swede and carrots need 30 minutes, the potatoes 20, and the cabbage 15, and if they all go in together the cabbage turns to mush.
• If you use a very salty salt beef, soak it overnight in cold water, changing the water twice. Ordinary corned beef only needs rinsing.
• Slice the beef across the grain. Along it, the meat comes off in stringy strips.

What to Serve with Jiggs Dinner

• Mustard pickles
• Beetroot
• Crusty bread and butter

Storing & Reheating Jiggs Dinner

Keeps in the fridge for up to 4 days. Chop the leftovers into a hash and fry it with the potatoes. Freeze sliced beef in its broth for up to 2 months.

Jiggs Dinner FAQ: Common Questions

Jiggs Dinner Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.