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