Corned Beef Brisket
|Boneless corned beef brisket||3 Pound|
|Garlic||1 Clove (5 gm), cut into 5 or 6 slivers|
|Sweet red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. Make 5 or 6 evenly spaced slits about 1/2 inch deep in brisket; insert garlic sliver into each. Place brisket in 3-quart casserole. Pour wine and water over brisket. Cover tightly and microwave on medium-low (30%), turning meat over every 30 minutes, until tender, 1 3/4 to 2 hours. Thinly slice brisket diagonally across grain.