4
Stewed veal eye of round with tuna dressing
Ingredients
- 800 grams of veal eye of round
- 3 decilitres of beef stock
- 3 decilitres of dry white wine
- 3 sticks of celery, roughly chopped
- 1 clove of garlic, unpeeled
- 2 bay leaves
- 1 decilitre of mayonnaise
- 200 gram of tuna, in oil
- 2 anchovy fillets, finely chopped
- 1 teaspoon of lemon juice
- 1 dessert spoon of capers
- 1 teaspoon of paprika powder
- Salt and freshly ground pepper
- Butcher's twine
> 60 minutes
veal eye of round
*
stewing
Preparation
Bring the beef stock along with the dry white wine, celery, garlic, bay leaves and salt and pepper to the boil and simmer for 5 minutes. Add the veal eye of round to the pan and simmer for approx. 45 minutes until cooked. Leave the veal eye of round in the stock until it has cooled.
Pass the tuna, anchovy fillets and half of the capers through a fine sieve (or purée them in the blender), then stir into the mayonnaise, add the lemon juice and season with salt and pepper. Cut the veal eye of round into thin slices and arrange them onto plates, then cover them with the tuna mayonnaise and allow store somewhere cool for 2 hours to allow to rest. Garnish this starter with paprika powder and the rest of the capers just before serving.
Serve with garlic bread and a nice glass of dry white wine.