How to cook a piece of beef silverside (not corned beef!)

Hi everyone. I just bought a nearly 2kg piece of silverside (was on special) but don’t really want to make corned beef. I was thinking of braising it in red wine, beef stock and vegetables and serving it with some parmesan mash.

1. How long should I cook it and what temp? I know silverside can get dry, it doesn’t have much intramuscular fat.

2. Should I cut it into chunks or do it whole?