Text 39734, 121 rader
Skriven 2010-07-02 19:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Burgoo etc.
===================
-=> Quoting Eleanor Creighton to Jim Weller <=-

 EC> On the east coast a boiled dinner is a Jiggs Dinner.  When I called
 EC> home the other day my Aunt was boiling corned beef (yuck).  She was
 EC> doing a jiggs dinner.

My step-daughter was dating a man from Newfoundland last year and
learned to like and make Jiggs dinner. (She's in Nanimo right now,
for a year at college, along with my two youngest grandkids.)

I recently bought a 10 pound tub of salt beef (bone-in chunks of
brisket, plate and ribs) and made two huge batches. Actually the tub
is 7 pounds of meat and bones, 3 pounds of STRONG brine. I didn't
pre-soak the beef in several changes of water the first time and the
results were inedibly salty. All was not lost though as I managed to
use up the first batch by using small amounts of it in other soups
and stews. The second batch, done properly, was very good. But then
I like corned beef and this is similar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jiggs Dinner and Sides
 Categories: Canadian, Beef, Onion
      Yield: 4 Servings

    JIGGS DINNER:
      3 lb Salt beef (fat trimmed)
      1 md Head of cabbage or
      1 lg Bag turnip greens
      6    Carrots
      3    Parsnips
      6    Potatoes
      1 lg Turnip
    BOILED BEANS:
    1/2 c  Cubed salt meat
      1 tb Brown sugar
      1 tb Catsup
  1 1/2 c  Dried navy beans
      1 sm Onion (chopped)
    Pepper, salt
    PEAS PUDDING:
  1 1/2 c  Dried yellow split peas
    Pudding bag
    Dumplings
    Figgy Duff

  Jiggs Dinner is a popular meal with most Newfoundlanders. For
  Sunday dinner when I was growing up, we often had roast beef or
  roast chicken and salt meat dinner or Jiggs Dinner as well.
  Usually it was cooked with vegetables, peas pudding, dumplings,
  and boiled beans, and sometimes figgy duff. It was my Dad's
  favourite meal, especially in the early summer when it was cooked
  with fresh turnip greens.

  Cooking: Soak the salt meat in cold water over night (6 to 8
  hours). Throw out the water in the morning. Remove the salt meat
  and cut about 1/2 cup into small cubes and place to one side.
  Place the remaining salt meat in a large pot and add enough cold
  water to cover. Place the pot with the salt meat on the stove.

  Peas Pudding: Place the dried yellow split peas in the pudding
  bag. Tightly tie the pudding bag (leaving enough space for the
  peas to expand) and place it in the water with the salt meat.
  Cover and let boil for a total of about 2 1/2 hours.

  Once the salt meat and peas pudding are cooking, begin the boiled
  beans.

  Boiled Beans: Place about 1 1/2 cups of navy beans in a small
  saucepan, add cold water to 1 inch above the beans. Boil for about
  two hours.

  Once the beans, salt meat, and peas pudding are boiling, prepare
  the Figgy Duff and add it to the pot to boil for about 1 1/2 to 2
  hours.(Make sure everything is submerged in water, adding more
  water to the pot if necessary.)

  Next prepare the vegetables. Peel and clean the turnip, parsnip,
  carrot and potato. Cut the turnip into 1/2" thick slices. If the
  carrots and potatoes are large, cut them in half or quarters.
  Clean and cut the cabbage into quarters or sixths, depending on
  the size or (if you are using turnip greens, separate and clean
  the turnip greens.)

  After about an hour drain off the water off the beans, and add
  fresh boiling water, 1/2 cup of cubed salt meat, 1 small onion
  chopped, 1 tbsp. of brown sugar, 1 tbsp. of catsup. Let boil again
  for about 1 or 1 1/2 hours.

  Add the vegetables to the salt meat, adding more water if
  necessary. (I would add them in the last 45 mins. of cooking).

  How long you cook the vegetables is a matter of personal taste, so
  you have to judge when to add them by how long you want them to
  cook. Some people like them cooked until they are soft and mushy
  and some like them crunchy. (Although the longer they are boiled,
  the less nutrition they have.) First add the turnip, carrot and
  parsnip, about 15 mins later the potatoes and the cabbage or
  turnip greens.

  If you have not made figgy duff, prepare and add the Dumplings
  soon after the cabbage or turnip greens.

  Serve with pickled beets and sweet mustard pickles. Fresh bread
  and butter.

  From: Http://Www.Baccalieu.Com

MMMMM


Cheers

YK Jim


... Fried Balogna: Newfie Steak.

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