The Jigg is Up: Tackling Jiggs Dinner in the Instant Pot

If you are from British Columbia, like myself, you may have lived your entire life having never heard of Jiggs Dinner. Dear Husband and I moved to the Grande Prairie area seven and a half years ago, like many others from all over the country, drawn by the prevalence of work to be had, particularly in and around the oilfield industry. 

We've met so many amazing people, and some of the best are from the east coast. If you've never had the pleasure of meeting and befriending a Newfoundlander, add that to your bucket list. You can thank me later. Not only will you be acquainted with some of the friendliest, kindest people on the planet, you are likely to party harder than you ever have, have more laughs than you've ever experienced, and you'll probably be invited to Sunday dinner at some point, where this boiled dinner just may be on the menu. 

Jiggs Dinner is traditional fare, and as such, there is a traditional way to prepare the meal, a ritual even. The traditional method is great, and definitely has its perks, but it also takes hours.... Ain't nobody got time for that on a Monday night when you just want to take a nap, but you're just 'bout gutfounded (very hungry) and happen to have a bucket of salt beef in the fridge. Enter the Instant Pot (you'll want the big daddy 8 quart Instant Pot for this one).

My friendly neighbourhood IGA stocks Island Rock Naval Salt Beef (Chalkers is the brand preferred by most East Coasters, but I wasn't up to the trek to find it). As the name implies, salt beef is very salty; it is literally beef which has been cured and preserved in salt brine. Just 100g of this meaty goodness accounts for 4800mg of sodium (that's more than double the daily recommended intake). As such, I like to do my heart a little favour and rinse the beef with water to remove some of the excess salt. Some people are known to even soak the beef overnight and change out the water a couple times (not any self-respecting Newfoundlander, mind) just to pull out some of that salt. I didn't do that, and typically don't, but I may before the next time I prepare it using the Instant Pot.

All these flavours and you choose to be salty

Often a full roast turkey is made with this meal. As I stated earlier, ain't nobody got time for that, so no turkey today. Besides, it's just myself and Dear Husband, so no need to make enough for 20 people.

1 Bucket of Naval Salt Beef (1.5 to 2kg), rinsed

1.5 cups water

1 turnip, peeled and cut into large chucks

4 carrots, peeled and halved

1 head of cabbage, quartered

2 or 3 potatoes, peeled and halved (pretty standard, though I omit due to my personal preference)

2 cups water

Rinse salt beef with fresh water and trim off excess fat. Place the trivet in the Instant Pot and place rinsed and trimmed salt beef onto the trivet. Add 1.5 cups of water. Cook on high pressure for 30 minutes. While your meat is cooking, prep your vegetables. When 30 minutes is reached, natural release for 5 minutes then complete with a quick release. 

Prepped and ready

Remove lid and drain all liquid from the Instant Pot. Remove beef and give the Pot a quick wash. Replace the trivet, and return the salt beef to the Pot. Add the turnip, carrots and cabbage and add 2 cups of water. Cook on high pressure for 23 minutes, natural release for 10 minutes then quick release and serve! You may like to make a gravy to serve on the side as well, up to you!

Easy peasey, lemon squeezey.... However, unfortunately without the Pease Pudding. Pease Pudding is almost my favourite part of this whole meal so I was sad to find my cupboard bare of yellow split peas when I needed them most. Made using the traditional method, you'd boil your yellow split peas for hours right alongside the salt beef, either in a cheesecloth bag or Mason jar, remove from water, mash with butter and pepper and enjoy. I see no reason why this couldn't be made in the Instant Pot  (with cheesecloth) and will try that one day as well. I also found this somewhat more complex Instant Pot Pease Pudding recipe video, which I may try one day, especially if I acquire a second Pot:

That's all folks; long may your big jib draw (May you have good fortune for a long time).