Remove the silverside from the bag and rinse under cold water. Add to a large stainless-steel pan with 5L of cold water and bring to a gentle simmer. With a ladle skim any froth from the surface and reduce to a simmer.

Add the vinegar and bay leaves, garlic & peppercorns and simmer until tender, approx. 2 hours. Remove from the pot and allow to cool.

Cook sweet potato chips to packet instructions

Brush the bread slices with olive oil on both sides, heat a frypan over medium heat and fry bread until golden on each side.

Spread the bread with aioli & hot sauce to your liking, then arrange generously with thin slices of warm corned beef, swiss cheese, rocket & sauerkraut.

Serve with hot crispy sweet potato chips.