Ingredients

2 to 3 lb corned beef brisket
1 medium head cabbage
1/4 cup brown sugar
1/2 strip of bacon
1 Reynold's oven bag - regular size

Directions

Remove the corned beef from its package including the spices that come with it.

Put the meat and spices in an oven bag, along with 2 cups water in a large oven dish or pan. Bake in the oven 2 hours at 325F.

Remove the meat from the bag and scrape away the spices and discard. Put the meat in a baking dish (can be same one if you empty it). Sprinkle the brown sugar on top and return to the oven uncovered for 20 minutes.

While it's cooking, put about 2 cups water and 1/2 strip of bacon in a large covered sauce pan.
Boil about 5 minutes, remove the bacon and add the cabbage cut into wedges. Cover and boil on high heat for about 10 minutes (the water won't cover the cabbage, but the steam will cook it).

Slice the corned beef, drain the cabbage, and arrange the cabbage around the beef on a serving platter.