Vitello tonato (veal tuna)

Description

I bring to Your attention a very simple but extremely tasty dish of boiled veal (or beef). Cooking this meal (especially the sauce), I doubted what could come... Turned out to be very simple beef complemented by a delicious and interesting sauce of tuna, turning into a great "vitello tonato". The recipe you will find at George. Oliver, for which I am insanely grateful to him.

Ingredients

Beef

1 kg
Carrots

1 piece
Onion

2 piece
Bay leaf

1 piece
Yolk egg

4 piece
Capers

2 Tbsp
Mustard

3 tsp
Vegetable oil

250 ml
Olive oil

50 ml
Tuna

230 g
Lemon

1 piece
Black pepper

3 piece
Salt

Cooking

Today I'm cooking beef and half a serving, so to speak - on trial. So, the meat is rolled into a roll and tie with string. My piece is very badly folded in a roll, so I bandaged "from head to toe".

Pour the boiling water and bring to a boil over medium heat until tender for 2-3h. I cook in multivarka-pressure cooker, the time it saves me almost (until heated until they cool down), but then I can not be afraid that the water will burn, or some nutrients from the meat will escape.

Carrots and onions peel and fry in a dry pan until Golden color. I vegetables and coarsely chopped (this is optional).

1 hour before end of cooking meat, add the vegetables to it in the broth. There also add the Bay leaf, peppercorns and salt. I have the broth left about 3 tsp of salt, but it all depends on the volume of your pans and your taste preferences.

And now the meat is ready. Cool the meat, without removing it from the broth. If you can't handle one piece at a time - just leave the meat in the broth in the refrigerator. It'll persist for another 3-4 days, becoming the more juicy.

Begin to prepare sauce. As I was preparing only half the serving, for the sauce, I took half products. But, although all the meat we poured the sauce, the sauce I was left with about half. So I advise You to cook the sauce a little smaller (if you cook half portions - cook sauce is just 1/4).

Whisk the egg yolks with a pinch of salt until white. Still whisking, add the mustard. Then a thin stream begin to pour refined vegetable oil. After that, olive. Whisk until the sauce is smooth (but not for very long). At first I was scared - why are there so many vegetable oil? But I poured oil, and the sauce it was fluffier and higher. To me, it looks like a homemade mayonnaise. All the oil was in the sauce, and absolutely not felt then in the sauce.

The oil and juice, tuna, drain and mash the tuna with a fork.

Tuna, capers, lemon juice and a pinch of salt, add to the yolks. Again, whisk until smooth. Refrigerate for 20-30 minutes. the Sauce turned out just magical! My daughter this sauce mixed with the pasta and ate))).

Cold meat cut into thin slices across the grain.

Meat apply a layer of sauce of tuna, sprinkle all the capers and garnish with a slice of lemon. Drizzle with olive oil, sprinkle with ground black pepper.

It's simple and delicious, and requires the least amount of time and concentration to prepare. What could be better for us is always such a busy, but nevertheless constantly trying to feed your family tasty and healthy?

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