Corned beef/pickled silverside is a fabulous cut, its versatility as a flavoursome hot meal and cold meat makes it a unique cut.
Place the pickled meat into to a saucepan of water, ensure it covers the cut, bring to the boil then set to a simmer for an hour. Pour off the water and replace with fresh water. Alternatively cook overnight in a slow cooker on a the lowest heat.
Add a peeled whole onion, teaspoon of peppercorns, a piece of cloves, a bay leaf, a strip of orange rind and peeled whole carrot. Simmer for another hour.
Drain the meat, put a rack for a few minutes to drain further.
Slice and serve with creamy mash potato, sauerkraut or even cavolo nero (Tuscan black kale) cooked with bacon.
Serve with quality condiments, whole grain mustard, hot English mustard or horseradish