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.
