Jiggs Dinner

Ingredients

• 2 Lbs Beef
• 1 cup Yellow Split Peas
• 1 head Cabbage
• 6 Carrots
• 1 large Turnips
• 8 Potatoes
• 3 tablespoons Butter
• To taste Black Pepper

Instructions

1. The day before cooking, break the salt beef into large pieces and soak it in plenty of cold water for at least 8–10 hours to remove excess salt. Place the split peas in a separate bowl, cover with water and soak overnight.
2. Drain the beef and transfer it to a large stockpot. Cover with fresh cold water, ensuring the meat is fully submerged. Place the soaked peas into a pudding bag or several layers of cheesecloth, tying it securely and leaving space for expansion.
3. Lower the bag of peas into the pot with the beef, securing it so it does not touch the bottom. Bring to the boil, then reduce the heat and simmer gently for about 2 hours.
4. Remove the pea pudding bag, tip the peas into a bowl and mix with the butter and black pepper to taste. Set aside.
5. Add the cabbage to the pot and boil for about 20 minutes. Then add the turnip, carrots and potatoes and continue cooking for a further 20 minutes, or until all the vegetables are tender.
6. Lift the beef and vegetables out of the pot and arrange them on a serving platter.
7. The cooking liquid can be served as a traditional pot liquor or reduced further to make a rich jus or gravy to pour over the meal.

instructions_source: editorial-classic