3 1/2 pounds corned beef brisket
1 Bermuda onion — thinly sliced
2 garlic cloves — minced
2 bay leaves
black pepper — to taste 3 potatoes — sliced
4 carrots — sliced
1 cabbage head
Hungarian paprika — optional
1. Place the brisket in a 3-quart casserole dish; add 3 cups water.
Lay slices of onion over top; add garlic, bay leaves and black pepper. Cover and microwave on high power for 10 minutes. 2. Turn brisket over and cover again. Microwave on low for 70-80
minutes, turning meat every 25 minutes. 3. Add sliced potatoes and carrots to broth. Cut cabbage into 6
wedges and arrange in a circular design on top of meat. Add a dusting of Hungarian paprika to potatoes and cabbage if you prefer. 4. Cover and cook at high temperature for 25-30 minutes, rearranging
vegetables after 15 minutes. Vegetables should be tender when done. Discard bay leaves and let stand a few minutes before serving.