Newfoundland Jigg's Dinner

1 . Stage

Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.

2 . Stage

Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.

3 . Stage

Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.

4 . Stage

Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.

5 . Stage

While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.

6 . Stage

During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.

7 . Stage

When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.