Jiggs Dinner

Ingredients

• 1.5kg salt beef (or salt beef riblets)
• 1.5 cups dried yellow split peas
• 1 small green cabbage, cut into 6 wedges
• 1 medium turnip (rutabaga), peeled and cut into chunks
• 4 carrots, peeled and cut into large chunks
• 6 medium potatoes, peeled
• 2 tbsp butter
• Black pepper, to taste

Before you cook

• Place the salt beef in a large bowl or pot, cover generously with cold water, and refrigerate to soak overnight, changing the water once if you have time, to draw out excess salt.
• Place the split peas in a separate bowl, cover with cold water, and soak overnight as well.
• The next day, drain the salt beef and rinse it under cold water.
• Drain the soaked split peas and tip them into a clean cheesecloth or pudding bag, then tie the bag loosely at the top to leave room for the peas to expand.
• Peel and cut the turnip and carrots into large chunks, cut the cabbage into wedges, and peel the potatoes, keeping each vegetable in its own pile.

Steps

1. Put the drained salt beef into a large stockpot and cover it with fresh cold water by a couple of inches.
2. Bring the pot to a boil over high heat, then skim off any grey foam that rises to the top.
3. Lower the heat so the pot is at a steady simmer, then lower the tied bag of split peas into the water, tying its string to the pot handle so it doesn't sink to the bottom and scorch.
4. Cover the pot and simmer for about 1 hour 20 minutes, until the beef is starting to turn tender.
5. Add the turnip and carrot chunks to the pot.
6. Simmer for 25 minutes.
7. Add the cabbage wedges and whole potatoes to the pot.
8. Simmer for another 20-25 minutes, until the potatoes and turnip are easily pierced with a fork.
9. Lift the bag of peas out of the pot and empty it into a bowl.
10. Mash the peas with the butter and a good grind of black pepper until smooth; this is your pease pudding.
11. Lift the beef, vegetables and potatoes out of the pot with a slotted spoon and arrange them on a large platter.
12. Slice the salt beef against the grain and ladle a little of the cooking broth over everything before serving the pease pudding alongside.