John Myers
Ingredients for 8 servings:
- 1 kg veal, preferably from the nut
- 50 g leek
- 50 g carrot(s)
- 1 onion(s)
- 50 g celery
- 3 tbsp olive oil
- ¼ liter dry white wine
- ¼ liter veal stock
- salt and pepper
- 150 g tuna in its own juice
- 2 anchovy fillets
- 2 egg yolks
- 30 g capers
- 2 tbsp white wine vinegar
- 1 tbsp lemon(s)
- ⅛ liter olive oil, cold squeezed, the amount may vary slightly
- salt and pepper
- Capers, for decoration
Instructions
Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes
a recipe from my Italian neighbor
Trim the veal butt, i.e., remove the skin and tendons (best done by a butcher), season with salt and pepper. Clean or peel the vegetables and cut into large cubes. Heat the oil in a roasting pan. Briefly fry the vegetables and the meat trimmings. Place the veal butt on top and roast the meat at 180°C in a preheated oven for 1.5 hours, basting frequently with veal stock and meat juices. Remove the roast from the oven, wrap in aluminum foil, and let it cool, preferably overnight. Strain the meat juices through a fine sieve and reduce to about 3 tablespoons. Drain the tuna well and add it to the blender along with the anchovies and egg yolk. Pour the capers into a sieve and rinse off the salt. Add the well-drained capers to the blender along with the vinegar and lemon juice, and blend everything until smooth. Stir in the cold gravy, then drizzle in the oil in a thin stream and mix. Season with salt and pepper. Cut the veal into slices about 4 mm thick, arrange on a platter or plate, and pour the tuna sauce over it. Serve the remaining tuna sauce separately. Tip: If you have any leftover sauce, it’s also delicious with spaghetti, but it should be refrigerated because it contains raw egg yolk. Sometimes, when I’m in a hurry, I cheat a bit and buy thinly sliced cooked beef from the butcher.
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