Jiggs Dinner

Drain the soaked salt beef and transfer it to a large stockpot. Add fresh water to cover the meat completely.

Ingredients

2½ mL of Salt Beef

2½ mL of Salt And Pepper

Equipment

Stock Pot

Place the soaked split peas into a cotton pudding bag or a triple layer of cheesecloth, tying it securely while leaving space for the peas to expand. Secure the bag to the handle of the stockpot so it remains submerged but does not touch the bottom.

Ingredients

240 mL of Dried Yellow Split Peas

Equipment

Cheesecloth

Stock Pot

Bring the pot to a boil, then reduce the heat to a gentle simmer and cook for 2 hours.

Equipment

Stock Pot

Stove

Remove the pease pudding bag, empty the contents into a bowl, and stir in butter and salt and pepper to taste.

Ingredients

2½ mL of Salt Beef

240 mL of Dried Yellow Split Peas

2½ mL of Salt And Pepper

30 mL of Butter

Equipment

Bowl

Wooden Spoon

Add the cabbage to the stockpot and boil for 20 minutes. Add the turnip, carrots, and potatoes, then continue to boil for another 20 minutes or until all vegetables are tender.

Ingredients

2 pieces of Turnip

4 pieces of Carrots

6 pieces of Potatoes

Equipment

Stock Pot

Remove the salt beef and vegetables from the pot and arrange them on a serving platter. Serve the cooking liquid as a broth or reduce it to create a savory jus.

Ingredients

2½ mL of Salt Beef

2½ mL of Salt And Pepper

Equipment

Stock Pot

Slotted Spoon

Serving Dish