The night before cooking, rinse the salt beef thoroughly and soak it in a large bowl of cold water to draw out excess salt, changing the water at least once.

Prepare the pease pudding by mixing the split peas, chopped onion, and black pepper in a bowl, then placing the mixture into a clean cotton muslin bag or pudding cloth.

Tie the bag loosely to allow room for the peas to expand during cooking, leaving a long string to attach it to the pot handle.

Drain the soaked beef and place it in a large stockpot, filling it with enough fresh water to cover the meat by two inches.

Suspend the pease pudding bag in the pot with the beef, bring the water to a boil, then reduce heat to a simmer and cook for about 60 minutes.

Add the turnip chunks to the pot and continue to simmer for another 20 minutes, ensuring the water still covers the ingredients.

Add the carrots and cabbage wedges to the pot, pushing them down into the liquid, and simmer for an additional 20 minutes.

Finally, add the potatoes to the pot and cook until all vegetables are fork-tender and the meat is falling apart, approximately 20 to 30 minutes longer.

Carefully remove the pease pudding bag, untie it, and empty the cooked peas into a bowl, stirring in the butter until creamy.

Remove the beef and vegetables from the pot using a slotted spoon and arrange them on a large serving platter.

Serve the hot beef and vegetables alongside the buttery pease pudding and traditional sides like pickled beets or mustard pickles.