Instruction

• 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
• 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
• 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
• Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste
• Set aside
• 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
• Remove salt beef and vegetables from the pot and put them on a platter
• 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