Newfoundland Jigg's Dinner

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.'}

📊 Nutrition Facts

Per serving (6 servings total)