Newfoundland Jigg's Dinner

Ingredients

• Servings: 6
• 1 (3 pound) boneless corned beef brisket
• 1 1/2 cups yellow split peas
• 1 large head cabbage, quartered
• 1 medium turnip, peeled and cubed
• 6 carrots, peeled and cut in chunks
• 6 large potatoes, peeled and quartered
• 2 tablespoons butter
• 1/2 teaspoon black pepper
• dumplings:
• 1 1/2 cups all-purpose flour
• 2 teaspoons white sugar
• 2 teaspoons baking powder
• 3/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 11 hrs 30 mins


• cover the corned beef with cold water and soak overnight in the refrigerator.
• drain the beef and place in a large dutch oven. cover with fresh water. place the yellow peas in a triple layer of cheesecloth and tie securely. place the bag inside the dutch oven with the beef. bring to a boil, then reduce to a simmer and cook for 2 hours.
• after 2 hours, add the chopped cabbage, turnip, and carrots to the pot. simmer for 25 minutes.
• add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
• while the vegetables are cooking, prepare the dumpling dough as follows: combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. you may not need to add all of the water. divide the dough into 6 balls. be careful not to over-handle the dough.
• during the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. allow the dumplings to steam in the pot for 7 minutes.
• when the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. serve alongside the beef and vegetables.