Ingredients
- Salt Beef (2 lbs)
- Yellow Split Peas (1 cup)
- Cabbage (1 head)
- Carrots (6)
- Turnip (1 large)
- Potatoes (8)
- Butter (3 tablespoons)
- Black Pepper (to taste)
Instructions
Steps
- The evening prior, cut salt beef into large pieces and soak in water for at least 8-10 hours.
- In a separate bowl, soak yellow split peas overnight in water.
- Drain the salt beef and transfer it to a large stockpot. Cover with fresh water (approximately 6-7 liters).
- Place the split peas in a pease pudding bag or cheesecloth, tie it securely, and ensure there's room for the peas to expand. Add this bag to the pot, tying it to the handle to prevent it from sinking.
- Bring the pot to a boil, then reduce the heat and let it simmer for 2 hours.
- After 2 hours, take out the pease pudding bag and empty its contents into a bowl. Mix with butter and black pepper to taste, then set aside.
- Add the cabbage to the pot and boil for an additional 20 minutes.
- Then, add turnip, carrots, and potatoes, and continue boiling for another 20 minutes, or until the vegetables are tender.
- Lastly, remove the salt beef and vegetables from the pot and arrange them on a serving platter.
- The cooking liquid can be enjoyed as pot liquor or reduced to create a flavorful jus or gravy to accompany the dish.