Gary on St. Patrick's Day, March 17, 2015

Cooking Gary's Famous Corned Beef and Cabbage

...for the masses!

How Does A Guy Cook Corned Beef and

Cabbage on March 17th...?

Gary's Famous Corned Beef and Cabbage Dinner

• Heat oven to 350
• 9 lbs corned beef with seasoning pack
• 10 lbs white chef potatoes-peele and halved
• 5 lbs carrots (unpeeled, with tops off)
• 2 green cabbages, quarter then eighthed (is that a word?)
• 4 ribs celery, whole
• 2 red onions quartered
• Kosher salt, fresh cracked pepper
• 4 bay leaves + 1
• 1 cup water + 1/2 cup
• 16oz bottle French's Yellow Mustard

Layer in the largest baking pan you can find without asking, potatoes, onion, corned beef then cabbage. Sprinkle seasoning packed then kosher salt and a few turns of black pepper. Add 1 cup water and roast in the oven uncovered for 30 minutes. When wife notices cabbage is drying and and beginning to think about burning, cover with foil and continue cooking for another hour until potatoes are fork tender.

Run out of room while layering and decided to cook carrots separately in their own pan. Add salt, pepper and the remaining cabbage that would not fit in first pan. Add 1/2 cup water and 1 bay leaf. Cook until tender. Decide they do not taste as good as if they had cooked with the corned beef. Eat them anyway.

While stomach is growling, slice corned beef and present in the pan atop the potatoes and cabbage.

Serves 4 kids, 2 adults and Gary.

Give 16 oz. bottle of French's Yellow Mustard to Gary. Serves 1.

Enjoy!