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.