Jiggs Dinner (Newfoundland Boiled Dinner)

Method

1. 1

   Tie the soaked split peas loosely in a cheesecloth bag — they need room to expand — and add to a large pot with the drained salt beef; cover generously with fresh water and bring to a boil.

2. 2

   Skim the surface, then reduce to a gentle simmer 2 hours, until the beef is fork-tender.

3. 3

   Add the turnip and carrot and simmer 25 minutes.

4. 4

   Add the potato and cabbage wedges and simmer 20 more minutes, until all the vegetables are tender.

5. 5

   Lift out the pea bag and mash the peas with the oil and a little of the cooking broth into a coarse, spoonable pudding.

   💡 Pease pudding should hold its shape on a spoon but still look wet — add broth gradually until it does.

6. 6

   Slice the beef, arrange it with the vegetables and pease pudding, and ladle the broth over everything at the table.