Jiggs Dinner - Newfoundland

• 2 lb. corned beef or salt spareribs
• 1 c. yellow split peas
• 6 to 8 medium potatoes
• 6 carrots
• 1 medium turnip, peeled and cut into chunks
• 1 medium cabbage, cut in wedges
• 2 Tbsp. butter
• pepper to taste

1. Soak meat in cold water overnight.
2. Drain meat and place in a large pot.
3. Tie peas in a cloth bag, leaving room for expansion and put in pot with beef.
4. Cover beef and peas with water.
5. Heat to boiling and cover and simmer for 2 hours.
6. Prepare vegetables, small carrots and potatoes may be left whole.
7. Add vegetables and cook until tender, adding cabbage last.
8. Remove peas from bag, place in bowl and mash with butter, salt and pepper to form "pease pudding."
9. Remove meat and cut into bite size pieces.
10. Arrange meat and vegetables on platter.
11. Serve the "pease pudding" in a separate bowl.
12. Newfoundlanders often pour the pot liquor (stock) over their dinner.

corned beef, yellow split peas, potatoes, carrots, cabbage, butter, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766413 (may not work)