Power Level: HIGH (100%) and MEDIUM (50%)

Total cooking time: 1 hour 45 minutes to 2 hours 7 minutes 3 c. water 2 bay leaves 1 tsp. dried parsley 1 tsp. salt 1/4 tsp. pepper Dash of garlic powder 2 med. potatoes, quartered 2 med. carrots, quartered 1 med. onion, sliced 1 sm. head cabbage, cut into wedges

Place corned beef, water, bay leaves, parsley, salt, pepper and garlic powder in a 3-quart casserole. Cover with a tight fitting lid or plastic wrap.

Microwave on HIGH (100%) for 20 to 22 minutes or until boiling. Turn brisket over. Cover. Microwave on MEDIUM (50%) for 1 hour to 1 hour 15 minutes or until tender. Turn over twice during cooking.

Remove meat and keep warm by covering with aluminum foil. Add remaining ingredients to brisket broth. Cover. Microwave on HIGH (100%) for 25-30 minutes or until vegetables are tender. Stir halfway through cooking.

Slice corned beef diagonally into thin slices and serve with vegetables. Recipe yield: 6-8 servings.