veal with tuna sauce

Veal With Tuna Sauce

Ingredients for 4 people:

• 3 hard-boiled eggs ;
• 1 carrot ;
• 500 gr. of beef ( silverside or rod ) ;
• 100 gr. tuna;
• 20 capers ;
• 2 cloves of garlic ;
• 1 stalk of celery ;
• 4 tablespoons of olive oil ;
• 1 onion ;
• 5 anchovy fillets ;
• 4 bay leaves ;
• cloves q.b. ;
• q.b. rosemary ;
• q.b. pepper ;
• half a liter of white wine ;
• balsamic vinegar ;
• broth or water.

Put the meat in a pot , along with the celery, cloves , laurel , rosemary, carrot and onion , in desired quantity to make it taste well . Then , add salt , add two tablespoons of olive oil , sprinkle the meat with white wine, and fill the pot with the broth. Let the meat cook for about two hours on low heat, then , remove from the fire. At this point , let the meat cool.
Then put the tuna , anchovies , capers and eggs (all chopped ) in a blender , to prepare the tuna sauce , add a small amount of meat broth , and then, add a little ' of balsamic vinegar. Then, when  the meat has become  cold , cut into slices , and cover the latter with tuna sauce realized previously . Decorated with some capers . Leave it a few hours before serving to allow the meat to catch flavor. The veal with tuna sauce can be kept in the refrigerator , within a container equipped with a hermetic closure , for not more than two or three days.