Jiggs Dinner

Summary

Beef - Canadian

Ingredients

• 3 tablespoons Butter
  Swaps (2)
• 907 g VealOriginal: 2 lb
  Swaps (1)
• 6 Carrot
• 8 Potato
  Swaps (1)
• Black pepper (To taste)
• 1 Cabbage (head)
• 1 Turnips (large)
• 240 ml Yellow Split PeasOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   The night before, break salt beef into big chunks and soak in water overnight, at least 8-10 hours. Put split peas into a bowl and cover with water to soak overnight.

2. 2

   Drain the salt beef and place it into a large stockpot. Cover with fresh water, at least 6-7 litres. Place the split peas into a pease pudding canvas bag or triple layer of cheesecloth and tie, making sure to leave room for peas to expand inside the bag.

3. 3

   Put the bag inside the pot, tying the strings to the outside handle so it doesn't stick to the bottom of the pot with the salt beef. Bring to a boil, then lower the heat and simmer for 2 hours.

4. 4

   Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.

5. 5

   Add your cabbage to the pot and boil for 20 more minutes. Then add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.

6. 6

   Remove salt beef and vegetables from the pot and put them on a platter.

7. 7

   Use the cooking liquid in two ways; as a pot liquor which some people like to drink or reduce it to make a jus or gravy to pour over the meal.