Vitel classic Christmas tone with capers

What does it include?

Ingredients

• 1 kg peceto (veal round)
• 1 carrot
• 1 onion
• 1 bay leaf
• 1 stick of celery (optional)
• salt to taste
• pepper to taste
• enough water to cover the meat
• 3 cooked egg yolks
• 150 g canned tuna (natural or in drained oil)
• 4 anchovy fillets
• 2 tbsp capers (1 for the sauce and 1 to decorate)
• 200 g mayonnaise
• 1 tbsp mustard (optional)
• 2 tbsp lemon juice or mild vinegar
• olive oil (optional, to soften the sauce)

How to prepare it step by step?

Preparation

1. Place the meat in a large pot and cover with cold water.
2. Add the carrot, onion, bay leaf, celery, salt, and pepper.
3. Bring to a boil, then reduce the heat and simmer for 1.5 hours until the meat is tender.
4. Allow the meat to cool in the broth to retain moisture.
5. For the sauce, blend the tuna, cooked yolks, anchovies, 1 tbsp of capers, lemon juice, and mayonnaise until smooth.
6. If the sauce is too thick, add a bit of olive oil or cold cooking broth to achieve a creamy consistency.
7. Once the meat is cold, slice it thinly.
8. Arrange the slices on a platter and cover with the sauce.
9. Garnish with capers and optionally with hard-boiled egg slices or chopped parsley.
10. Refrigerate for at least 2 hours before serving.
11. Serve cold.