Description
A traditional Newfoundland boiled dinner featuring salted beef, root vegetables, and savory stuffing, all simmered to perfection. A hearty and comforting dish enjoyed across the East Coast!
Ingredients
Units
Scale
For the Main Dish:
- 1 lb salted beef (soaked overnight and rinsed)
- 6 cups water
- 3 large carrots, peeled and chopped
- 3 potatoes, peeled and halved
- 1 small cabbage, quartered
- 1 turnip, peeled and cubed
For the Pease Pudding (Optional):
- 1 cup yellow split peas
- 1 small onion, diced
For the Stuffing:
- 1 cup dry bread crumbs
- 2 tablespoons butter, melted
- 1 teaspoon dried savory
- 1/2 teaspoon black pepper
Instructions
-
Prepare the Beef:
- Rinse the salted beef thoroughly.
- Place in a large pot with 6 cups of water and bring to a boil.
- Reduce heat and simmer for 2 hours.
-
Cook the Vegetables:
- Add carrots, potatoes, cabbage, and turnip to the pot.
- Simmer for another 45 minutes until vegetables are tender.
-
Make the Pease Pudding (Optional):
- Place split peas in a cloth bag and submerge in the pot.
- Cook alongside the beef and vegetables for 1.5-2 hours, then mash.
-
Prepare the Stuffing:
- In a bowl, combine bread crumbs, melted butter, diced onion, dried savory, and black pepper.
- Form into a ball and wrap in cheesecloth.
- Add to the pot for the final 30 minutes of cooking.
-
Serve:
- Drain the broth and arrange meat, vegetables, pease pudding, and stuffing on a plate.
- Serve with mustard pickles or gravy.
Notes
- If salted beef is too salty, soak it for several hours or overnight, changing the water a couple of times.
- Add parsnips or turnip greens for extra variety.
- Serve with butter, vinegar, or pickled beets for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course / Traditional Dish
- Method: Boiled
- Cuisine: Canadian (Newfoundland
