Corned Beef and Cabbage My way. I know St. Patrickâ€™s is 6 months away, but I have to make this more than once a year. First simmer the corned beef brisket covered in water with spice from the packet for 1 Â½ to 2 hours, or until 160 degrees internally. [file]144078[/file] Meanwhile chop one onion and sautÃ© it with 4 slices of bacon cut into 1â€ pieces. Do not drain the fat. [file]144097[/file] Quarter a head of cabbage, remove the core, then cross-slice the quarters into 1â€ ribbons. [file]144080[/file] Once the brisket is done pull it out of the stock pot and set aside to cool for 15 min. Reserve 1 cup of the water from the brisket and set aside. [file]144088[/file] While the corned beef cools Drain stockpot and add the bacon (with drippings) and onions to the pot and mix in the cabbage. Begin to wilt the cabbage over med - med/high heat, adding Â½ cup of reserved corned beef cooking liquid, stirring frequently (add more liquid if needed) Season the cabbage with black pepper and salt, but be careful because the bacon and corned beef are already salty. [file]144086[/file] Thinly slice the corned beef across the grain [file]144084[/file] Once the cabbage is done stir in sliced corn beef, to make a one pot meal. [file]144082[/file] Or remove and plate the cabbage and top with slices of Corned beef.