Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.