Jiggs Dinner

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1The 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. 2Tip into a colander and drain the salt beef and put the it into a large stockpot. Cover with fresh water, at least 6-7 litres.
3. 3Lay 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.
4. 4Put 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. Let come to a boil, then lower the heat and let it simmer for 2 hours.
5. 5Remove the peas pudding bag and empty contents into a bowl, mixing with butter and pepper for taste. Keep to one side.
6. 6Add your cabbage to the pot and boil for 20 more minutes. After that, add turnip, carrots and potatoes then boil for 20 more, or until vegetables are tender.
7. 7Remove salt beef and vegetables from the pot and put them on a platter.
8. 8Use 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.