1.5kg to 2.0kg corned silverside
Cloves (as many as needed)
Oregano, basil or other herbs to taste
Brown sugar, golden syrup, (or perhaps even a can of coke)
Two whole oranges (or perhaps a citrus combo - orange/lemon - just keep it sweetish)
Wash silverside, prick holes with knife over much of surface about 2cm apart. Insert whole cloves in prick marks.
Place sugar in bottom of large saucepan and add a small amount of water.
Place silverside in pan. Add herbs, perhaps some pepper - but no salt!
Squeeze oranges/citrus over silverside, then add the squeezed out remains to pan.
Fill with water to cover meat.
Bring to boil and simmer for 2 hours.
Carve to thickness you want across the grain.
Serve with potatoes, white sauce or mustard sauce, or simply cool and have in sandwiches.