Make sure you get the correct corned silverside, not simply silverside (as it's thenm a roast for in the oven (Many an elderly owman would come uin to my old work to show me their corned silverside was crap, beacuse they threw a roast into water!?)

So get the corned silverside in the crovac packet from supermarket (or ask your butcher) I submerge it fully in water, I simmer it for about 45mins, then I tip out that water as it's quite salty, then I resubmerge the meat again & bring wtaer to a simmer again but I add some (I never measure anything, maybe a soup spoon full?) of brown sugar, about 8-12 cloves, a cup of vinegar (I just use the old white skipping girl) & a brown onion or 2 chopped into chunks & just let it simmer with a lid par on for another 1.5-2.5 hours..

I then do mash & other vegies & let the meat sit before slicing thickly!!! MMMM with Mustard!
Oh no I have one cooking now and the inlaws are coming over for dinner, what if it is the wrong one? how do I know?

The last one I got was from Coles and it was in a plastic thing in brine, this one was just on the trays at the butcher.

eeek I hope it turns out ok.