Step 1

Vacuum seal corned beef brisket. Submerge in temperature controlled water bath at 180°F. Cook for 10 hours. Remove from water bath. Either refrigerate for another day, or remove from vacuum seal package. Rinse well and pat dry. Remove fat layer, slice, and serve. (See Tips 5, 6, and 7)

Step 2

Cook bacon over medium heat in 12-inch skillet over medium heat until crispy brown, about 10 minutes. Remove and drain on paper towels; set aside. Pour fat from skillet.

Step 3

Return 1 tablespoon of fat to skillet. Add onion and sauté over medium heat until onion begins to soften, about 5 minutes. Add cabbage, salt, and pepper. Cook over medium heat, stirring occasionally, until cabbage begins to soften, about 10 minutes.

Step 4

Sprinkle cooked bacon on top of cabbage and serve.

Step 5

Yield: 4 to 6 servings.