Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion, celery, peppercorns, bay leaves, balsamic and sugar.
Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time. Cook until the silverside is tender, about 1 ½ - 2 hours. A fork should easily penetrate the centre of the meat.
Meanwhile, combine fennel, apple, radishes, currants, parsley and Parmesan. Whisk together the lemon juice and olive oil. Add to the salad and gently toss to combine.
Slice silverside against the grain. Serve wit the fennel salad, garnished with a little extra Parmesan.
Tips
Squeeze a little lemon juice over the fennel and apple to prevent it from discolouring.
Thinly sliced celery is also a delicious addition to the salad.
When fennel is out of season, try shredded red or white cabbage instead.
