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Boiled dinner is a traditional meal in Atlantic Canada. In Newfoundland, it's usually called Jiggs Dinner and often accompanied by pease pudding (yellow split peas which are placed in a cheesecloth bag, soaked overnight, then boiled along with the rest of the ingredients--I haven't tried this in the slow coooker yet so I am not sure if it would work). There are regional and family preferences over the type of meat that is used, whether salt beef, corned beef, salt riblets or ham, but all of these variations can be made in the slow cooker using the same method.
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Soak the salt meat for about 12 hours, changing water twice. (You can also soak for a few hours then boil for ? hour). Discard water and place ingredients in slow cooker with meat on top. Add fresh water to halfway point. Cover and cook on low in slow cooker 8-10 hours or on high 5-6 hours. If schedule allows, or if you have an automatic slow cooker, start on high for 1 hour then turn to low for 5-6 hours.
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