saltbeef dinner

fogducker said:
ok lets hear from all on a good ole fashioned salt beef dinner recipe:D
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I have a pail of this in the fridge. I cooked some one night and it was salty! Whats the deal? I need a receipe. I would think some of you newfoundlanders could chime in here!

Dave.
 
OK first depends if you like a salty meal, you must soak the salt beef, i only soak it for about an hour or so, some people soak over night, place salt beef in boiler, let boil for 2-3 hours on a low rolling boil, than add turnip, cabbage, carrots, potatoes last, if you want to make a peas pudding to go with it, take a bag of quick cook peas, soak em over night to allow the dead ones to float to the top, cut up small pieces of salt beef, place in a pudding bag or cup towel with peas, tie off, toss in pot with all ingredients, let boil till all is cooked soft, serve together on a plate with mustard pickles, many of us make a roast or chicken with it, make a gravy from the meat with some of the stock from the boiled dinner, enjoy!!
 
ryan robert said:
OK first depends if you like a salty meal, you must soak the salt beef, i only soak it for about an hour or so, some people soak over night, place salt beef in boiler, let boil for 2-3 hours on a low rolling boil, than add turnip, cabbage, carrots, potatoes last, if you want to make a peas pudding to go with it, take a bag of quick cook peas, soak em over night to allow the dead ones to float to the top, cut up small pieces of salt beef, place in a pudding bag or cup towel with peas, tie off, toss in pot with all ingredients, let boil till all is cooked soft, serve together on a plate with mustard pickles, many of us make a roast or chicken with it, make a gravy from the meat with some of the stock from the boiled dinner, enjoy!!
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X2!!...But I never soak my salt beef, mmmmmm....Salt!!

Perry
 
i bring it to a boil dump the water then reboil two more times.more if meat is packed in salt and not brine.then add the basic veggies plus some wax beans.i cut all veggies in big chunks
 
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I'm having a big pot of Moose soup with salt beef today, gotta love good ole down home moose soup. Real Newfounland salt beef you have to boil down and add more water, the stuff we get here in Ontario is Newfoundland Style Salt Beef and it isn't as salty.
 
The salt is what gives the Jiggs Dinner its "relish" as my grandmother used to say. Fresh salt beef right out of the pail is gonna' be a little too salty for most palates. Most people will put their beef in a large boiler and bring it to a low, rolling boil for a couple of hours. Most of the water is then dumped off and fresh water added and the beef and water is brougt back to a boil. Add your carrots, turnip, parsnip, onion(if desired) & cabbage and continue to boil. Use a fork to check how tender the vegetables are. Just before the other vegetables are done, add your potatoes and boil for an additional 20 minutes or so until the potatoes are tender via the fork test.

I usually remove all the vegetables from the boiler and place on seperate serving dishes. The turnip & parsnip I usually mash together and add a little magarine or butter.

Often, a chicken, beef or pork roast is cooked along with the Jiggs. Remove the meat/poultry from the roaster and then use the left-over potliquor to make your gravy, adding it to the roaster drippings, along with some flour and gravy browning. Makes for a very rich gravy, as all the nutrients and minerals that boiled out of the vegetables remain in the water you're now using for your gravy.
 
Ooooooooooh I'm so bloody hungry now after reading all that ... me step-mudder is from Naarth-shore Queerbec ... basically newfs that got booted from the island I say ... and haven't had salted beef in years ... MMMMMMMMMMMMMMM salted beef ... ;)

Otokiak
Rankin INlet, NU
CANADA
 
We had quite a bit of elk meat to deal with this fall so my wife made some corned elk based on a 100-year-old recipe out of her grandmother's cookbook.

It's wonderful!
 
Xman has it.

But, If anyone needs further advice to the above, PM me for my mother's phone number. We call it Jigs Dinner here, and have it twice a month for Sunday Dinner.

(for the love of god, soak the meat overnight or boil it out and change the water, Perry, you must be a human pickle by now! :) )
 
Gatehouse said:
Anyone got a pic? Never heard of this meal.
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It tast better than it looks honestly! We keep ours in the deep freeze, @ $16 for 4lbs, We try to get it to last as long as possible!

Dangertree, I just can't help myself, Loves me pickle!!
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Perry
 
That bucket of beef, you boil and drain two or three times depending on how salty you like your meal. Once you have the right taste you throw in chunks of turnip, potatoes, onion ,whole waxed beans and then the cabbage. Boil it all up.. what a meal. ( Jigs dinner)
 
Had some today foggy. It was aces. Boiled it a while changed the aqua 3 times was good. My daughter even liked it!

Dave.
 
Heres a no fail recipe

Jiggs Dinner

2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste

Soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the peas pudding in a separate
bowl. Makes 6-8 servings.

* Newfoundlanders often pour the pot liquor (stock) over their
dinner. The stock is also thickened for gravy to accompany
the roast (moose, beef, or chicken) that is also served at
this “scoff”.
 
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