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Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds corned beef brisket

  2. 1 Bermuda onion -- thinly sliced

  3. 2 garlic cloves -- minced

  4. 2 bay leaves

  5. black pepper -- to taste 3 potatoes -- sliced

  6. 4 carrots -- sliced

  7. 1 cabbage head

  8. Hungarian paprika -- optional

  9. 1. Place the brisket in a 3-quart casserole dish; add 3 cups water.

  10. 10 minutes.

  11. 2. Turn brisket over and cover again. Microwave on low for 25 minutes.

  12. 3. Add sliced potatoes and carrots to broth. Cut cabbage into 4. Cover and cook at high temperature for 25-30 minutes, rearranging

  13. vegetables after 15 minutes. Vegetables should be tender when done. Discard bay leaves and let stand a few minutes before serving.

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