👨‍🍳 作り方

1. 1

   Rinse the salt beef thoroughly under cold water. Place it in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 1 hour.

   ⏱️ 1 hour 5 minutes
2. 2

   While the beef simmers, prepare the pease pudding: Drain the soaked split peas and place them in a separate pot. Add 4 cups of water or broth, bring to a boil, then reduce heat and simmer, covered, for about 1.5 to 2 hours, or until very tender and mushy. Season with salt and pepper.

   ⏱️ 2 hours
3. 3

   After the first hour of simmering the beef, add the potatoes, carrots, turnips, and parsnips to the pot with the beef. Ensure vegetables are submerged. Continue to simmer for another 45-60 minutes, or until vegetables are tender.

   ⏱️ 1 hour
4. 4

   Add the cabbage wedges to the pot during the last 15-20 minutes of cooking, ensuring they are tender but not mushy.

   ⏱️ 20 minutes
5. 5

   For the dressing: In a bowl, combine the cubed stale bread, chopped onion, melted butter, and parsley. Season with salt and pepper. Mix well.

   ⏱️ 5 minutes
6. 6

   To serve, remove the salt beef and vegetables from the pot. Arrange them on a platter. Serve the pease pudding alongside. The dressing can be steamed separately in a small pot or baked in a small dish until golden.

   ⏱️ 15 minutes