This very delicious Canadian recipe requires a lot of attention & time but is all worth it ! Newfoundlanders often pour the pot liquor (stock) over their dinner. The stock is also thickened for gravy to accompany the roast (moose, beef, or chicken) that is also served at this “scoff”.
- Makes 6-8 servings.
- 2 lbs corned beef (salt beef) or salt spareribs)
- 1 cup yellow split peas
- 6 – 8 medium potatoes
- 6 carrots
- 1 med turnip, peeled and cut in chunks
- 1 med cabbage , cut in wedges
- 2 tbsp butter
- pepper to taste
- Soak meat in cold water overnight (6-8) hours.
- Drain meat and place in large pot.
- Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef.
- Cover beef and peas with water.
- Heat to boiling; cover and simmer for 2 hours.
- Prepare vegetables.
- Small carrots and potatoes may be left whole, larger ones cut in half.
- Slice turnip and cut cabbage in wedges.
- After meat and peas have cooked 2 hours add vegetables and cook until tender, adding cabbage last.
- Remove peas from bag, place in bowl and mash with butter and pepper to form peas pudding.
- Remove meat and cut into serving-size pieces.
- Arrange meat and vegetables on platter.
- Serve the peas pudding in a separate bowl.