You will want to pre heat your best sous vide machine to either 135°F or 145°F depending on the juiciness of the corned beef that you require.
Next, you will want to add the corned beef into a food grade cooking sous vide bag(s) and vacuum seal it (you can use zip lock type bags here, but you must ensure that all of the air is removed before sealing) in your sous vide vacuum sealer.
Once your water bath is up to temperature, drop the bag(s) into the bath and set your cooking timer for between 24 and 48 hours.
The cabbage and other ingredients will be cooked using a conventional cooking method. You will want to cook these items around an hour or 45 minutes before your corned beef cooking time will have finished.
First you will need to cook the bacon strips on a medium heat. Cook them until the fat is rendered and they are crisp. Leave around a tablespoon of the bacon fat in the pan.
Now add the cabbage strips to the pan, and cook on a medium to high heat for about five minutes. Add the vinegar and one cup of chicken stock to the pan. You will want the cabbage to cook in this liquid until it is tender
Once your corned beef is cooked, remove from the cooking bag(s) and divide into four separate portions. Serve on the plate with the cabbage on the top of the corned beef or by the side.