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Prep Time
15 mins
Total Time
3 h
Serves
8, plus leftovers

Ingredients

1 cup
yellow split peas, rinsed
250 mL
3 lb
corned beef, salt beef or beef riblets
1.5 kg
1
onion
½ tsp
pepper
2 mL
6
yellow-fleshed potatoes, peeled, each quartered
4
carrots, peeled, cut into large chunks
3
parsnips, peeled, cut into large chunks
¾ lb
2 turnips, peeled, cut into wedges
375 g
1
small cabbage, cut into 8 wedges
2 tbsp
butter
30 mL
pickles, pickled beets and mustard, for serving

Directions

Step 1
Tie peas with kitchen twine in cloth pudding bag or a few layers of cheesecloth, leaving some room for the peas to expand. Place bag of peas, corned beef, onion and pepper in large stock pot or canning pot. Add enough water (about 8 qt/7.5 L) to cover; bring to a boil. Reduce heat to simmer. Cook, covered 2 hr. Next, add potatoes, carrots, parsnips, turnips and cabbage. Bring to a boil again then reduce heat to a simmer. Cook, covered, an additional 20 to 25 min., or until vegetables are tender.
Step 2
Transfer corned beef to cutting board. Transfer remaining vegetables to large platter, discarding onion (alternatively, cut onion into wedges to serve). Slice corned beef and arrange on top of vegetables. Ladle some of the cooking liquid over top to moisten. Transfer cooked peas from pudding bag into bowl. Stir in butter. Serve alongside Jigg's dinner. Also, set out pickles, pickled beets and mustard as accompaniments.

Tip

The flavourful cooking liquid can be reserved to make tasty gravies.
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Nutrition Facts

Nutrition Description:
Per serving (3 oz/90 g corned beef, plus ⅛ vegetables)
Calories:
330
Fat:
10
Saturated Fat:
4
Carbs:
47
Fibre:
13
Sugar:
8
Cholesterol:
65 mg
Protein:
20
Sodium:
790 mg