Jiggs Dinner

What you need

Ingredients

Measured for 6 servings.

• 908 gSalt Beef / Corned Beef
• 180 gYellow Split Peas
• 900 gCabbage
• 6 pcs (approx. 480 g)Carrots
• 500 g peeledTurnips
• 8 pcs (approx. 1440 g)Potatoes
• 42 gButter
• 2 gBlack Pepper
• 6–7 L + soaking waterWater

Make it

Method

1. 01

   The night before serving, separate 908 g salt beef into large pieces. Cover it with plenty of cold water in the refrigerator; soak 180 g dry yellow split peas in another bowl. Allow approximately 12 hours for this passive soak, then drain and discard both waters. Put the peas loosely into a clean food-safe muslin bag, leaving room for expansion. Cut 900 g cabbage into wedges, peel 480 g carrots and 500 g turnip, and halve 1,440 g potatoes just before cooking.

2. 02

   Put the beef and tied pea bag in a large stockpot with approximately 6–7 litres fresh water, enough to cover them. Bring to a boil, reduce to a gentle simmer and cook about 2 hours, checking the water level and topping up with water if needed. Lift out the pea bag carefully. Add cabbage wedges to the broth for about 20 minutes; then add turnip, carrots and potatoes for a final 20 minutes or until the vegetables are tender. The total boiling time is about 2 hours 40 minutes; tough beef may need longer.

3. 03

   Check that the beef is fork-tender and all root vegetables are cooked through. Open the pea bag away from steam, spoon the cooked peas into a bowl and mash with the measured 42 g butter and 2 g black pepper. Drain and divide the beef, cabbage, roots and pease pudding evenly among six plates. The cured beef and broth can be salty even after soaking, so taste before adding any extra salt; none is included in the measured ingredient list.