Once defrosted, soak the beef in cold water for 1 hour, changing the water 2-3 times (depending upon how long you have let the silverside cure in the cryovac bag). Remove the beef from the water and pat dry.  Using a sharp knife, cut a diamond pattern into the white layer of fat. Press the cloves into the flesh of the onion.

Place the beef in a large heavy-based pan.  Add enough water to cover the beef and add the onion, pepperorns, bay leaves, brown sugar and wine.

Cover and bring to a gentle simmer.  Cook for 1.5 to 2 hrs.

When the meat is tender, remove from the pan, and set aside for 10 minutes  before serving.  Cook vegetables in the pan using the cooking juices from the silverside.

Serve with parsley sauce.