Souper Jiggs

Instructions

1. Rinse the salt beef brisket, place it in a large pot and cover with cold water. Bring to the boil, then skim.
2. Add the onion, bay leaves and peppercorns. Let it simmer gently for about 2 hours, until the meat is tender.
3. Add the turnips and carrots to the pot and cook for another 20 minutes.
4. Add the potatoes and cabbage, then let simmer for 25 more minutes, until the vegetables are cooked.
5. Meanwhile, make the dough boys: mix the flour, baking powder and salt, then gradually add the cold water to form a soft, sticky dough.
6. Shape into balls about 4 cm across and drop them onto the simmering broth. Cover and cook for 15 minutes without lifting the lid.
7. Remove the meat and slice it. Arrange the meat and vegetables on a large platter, with the dough boys, and serve with mustard and gherkins.