Jiggs Dinner

Beef · Canadian classic.

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

Method

1. Continue cooking — The night before, break salt beef into big chunks and soak in water overnight, at least 8-10 hours.
2. Cover and cook — Put split peas into a bowl and cover with water to soak overnight.
3. Drain — Drain the salt beef and place it into a large stockpot.
4. Cover and cook — 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.
5. Continue cooking — 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.
6. Bring to a boil — Bring to a boil, then lower the heat and simmer for 2 hours.
7. Mix together — Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Set aside.
8. Bring to a boil — Add your cabbage to the pot and boil for 20 more minutes.
9. Bring to a boil — Then add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.
10. Continue cooking — Remove salt beef and vegetables from the pot and put them on a platter.
11. Continue cooking — 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.

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