Classic corned silverside. Delicious served straight from the pot or sliced up in a sandwich.
- Remove from bag and rinse corned silverside under cold water, place in large saucepan and cover with cold water. Bring to slow simmer, skimming as necessary.
- Add aromatics like a few bay leaves, cloves, black peppercorns, a couple of tablespoons of brown sugar, and a splash of orange juice or vinegar. A whole peeled onion is a good addition.
- Cover and let meat simmer until tender (allowing 30 minutes per 500gms of silverside).
- Carve and serve. Return remaining meat to cooking liquid to cool completely.