Most Newfoundlanders would recommend serving with pickled beets, stuffing, gravy and buns.
Soak salt beef over night by covering the beef with cold water submerged by a few inches of water. The next day, discard the soaking water.
Soak split peas over night with 3 cups of water.
Place beef in a stock pot and fill with water.
Drain split peas and place in a pudding bag, be sure to tie tight! (Alternatively, you can use cheese cloth instead of a pudding bag if unavailable).
Boil both the beef and the peas for 1.25 hours.
Add the quartered cabbage.
10 minutes later, add the turnips and cabbage.
10 minutes after that, add the potatoes.
Remove the split peas and mash with approx. 1 Tbsp of butter and salt and pepper to taste.