Jiggs Dinner

Ingredients

• 2 lbsalt beef (cured brisket), must be soaked overnight to remove excess salt
• 1 cupdried yellow split peas, soaked overnight; tied in cheesecloth for the pease pudding
• 1 headcabbage
• 6carrots
• 1 largerutabaga
• 8potatoes, unpeeled or peeled
• 3 tbspbutter, for mashing into the pease pudding
• black pepper, to taste

Method

1. 1

   The night before, break the salt beef into large chunks and soak it in cold water for 8 to 10 hours to draw out the salt. Soak the split peas overnight in a separate bowl of cold water.

2. 2

   Drain the beef and put it in a large stockpot with at least 6 to 7 liters of fresh cold water. Drain the split peas, tie them loosely in a double layer of cheesecloth so they have room to swell, and hang the bag in the pot from a handle.

3. 3

   Bring to a boil, then turn the heat down and simmer gently for 2 hours.

4. 4

   Lift out the pease pudding bag and squeeze the contents into a bowl. Mash with the butter and black pepper, then cover the bowl to keep it warm.

5. 5

   Add the cabbage, whole or quartered, and boil for 20 minutes. Then add the rutabaga, carrots and potatoes and boil for 20 minutes more, until all the vegetables are tender.

6. 6

   Lift out the beef and vegetables onto a large platter and serve with the pease pudding, with the cooking liquid ladled over as pot liquor or reduced to a thin gravy.

Nutrition per serving