| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Ethnic, Microwave |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
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 |
INSTRUCTIONS
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.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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