Pre-heat the water oven to 134ºF.
Put the corned beef into a cooking pouch and vacuum/seal.
Submerge the pouch in the water oven and cook for 48 hours
About 45 minutes before you are ready to serve the meal, prepare the cabbage.
In a skillet, over medium heat, cook the bacon pieces until they are crisp and the fat is rendered. Pour off all but 1-2 tablespoons (15 to 30 ml) of the bacon fat.
Add the cabbage strips to the skillet, raise the heat to medium-high, and cook for about 5 minutes.
Add the chicken stock and the vinegar to the pan and continue to cook the cabbage in the liquid until tender.
When the cabbage is almost tender, remove the corned beef from the water bath and the cooking pouch.
To serve, slice the corned beef into 1/2″ – 3/4″ (1.3 cm – 2 cm) slices and serve atop the cabbage.