Jiggs dinner

Irish food in Newfoundland

Canadian cuisine
Part of a series on

Regional cuisines Pacific Northwest Rocky Mountain Toronto Québec Maritime Indigenous
Beverages Beer Québec spruce Bog Labrador tea Caesar Caribou Moose milk Ice cider Newfoundland Screech Whisky Yukon Jack Wine British Columbia Ontario Prince Edward County Québec Nova Scotia London fog
Ingredients Atlantic cod Caribou Cloudberry cheese Dulse Fiddlehead fern Harp seal Maple syrup McIntosh (apple) Red Fife wheat Red Gold potato Saskatoon berry Sockeye salmon Spartan (apple) Steak spice Winnipeg goldeye Yukon Gold potato
Styles and dishes All-dressed Bannock B.C. roll Bûche de Noël Buffalo burger Bumbleberry pie Butter tart Canadian cheddar Date square Donair Figgy duff Fish and brewis Flapper pie Fried dough Fricot Garlic fingers Ginger beef Hodge Podge Hot chicken Johnnycake Lobster roll Montreal bagel smoked meat Nanaimo bar Oreilles de crisse Pâté chinois Peameal bacon Pemmican Pierogi Pizza Pizza cake Pizza-ghetti Sushi Ploye Pouding chômeur Poutchine au sac Poutine Poutine râpée Rappie pie Rubaboo Schmoo torte St. Catherine's taffy Steamies Sxusem Tourtière Touton White bread
Religious and ethnic Acadian Canadian-Chinese Country food Inuit Tlingit
Rituals and festivals Pancake breakfast Jiggs dinner Kitchener-Waterloo Oktoberfest Réveillon Summerlicious and Winterlicious Taste of the Danforth Thanksgiving
Canada portal Food portal
v t e

Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in Newfoundland.^[1] Corned beef and cabbage was the favorite meal of Jiggs, the central character in the popular, long-running comic strip Bringing Up Father by George McManus and Zeke Zekley.

The name of the dish is also occasionally rendered as Jigs dinner or Jigg's dinner, and it may be referred to colloquially as JD.^{[citation needed]}

Ingredients

The meal most typically consists of salt beef (or salt riblets), boiled together with potatoes, carrot, cabbage, turnip, and greens. Pease pudding and figgy duff are cooked in pudding bags immersed in the rich broth that the meat and vegetables create.^[2] Condiments are likely to include mustard pickles, pickled beets, cranberry sauce, butter, and a thin gravy made from the cooking broth.

The leftover vegetables from a Jiggs dinner are often mixed into a pan and fried to make a dish known as "cabbage hash" or "corned beef and cabbage hash", much like bubble and squeak.