Today, a meat-based lunch: VEAL WITH TUNA SAUCE. A dish that always pleases everyone. The meat is sliced thin and covered with plenty of sauce. I bet you make the “scarpetta” with bread or put the leftover on bread too.. 🙂 … I can’t resist!!
I prepared both the meat and the sauce last night. This morning, I sliced the meat and covered it with the sauce, then let it rest for an hour in the fridge.
We are in pre-moving phase, and the things I use less are boxed. See the slicer, so I sliced the meat by hand, trying to make it as thin as possible.
Delicious both as an appetizer and as a main course!!
Let’s see what we need for the preparation.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 6-8
- Cuisine: Italian
Ingredients
- 1.76 lbs veal (topside or eye of round)
- 1 stalk celery
- 2 carrots
- 1 white onion
- 1.27 cups dry white wine
- leaves bay
- 1 clove garlic
- cloves
- 1.7 oz olive oil
- whole peppercorns
- salt
- 11 oz canned tuna in oil (2 large cans)
- 3.17 oz anchovies (1 small jar)
- 1.41 oz capers in oil (drained)
- 8.82 oz mayonnaise
- 1.7 oz beef broth
Preparation
For the VEAL WITH TUNA SAUCE, use topside or eye of round. These are among the finest cuts obtained from the upper and outer part of the bovine’s thigh. A lean and elongated part. The cut has a regular and quite clean shape.
Clean the meat from any fat filaments. Spread salt and pepper on the cutting board and “roll” the meat to distribute them evenly.
Put olive oil, garlic, celery, carrot, onion at the bottom of a large saucepan and let them flavor for a few minutes. Finally, add the meat and brown it on all sides.
Pour the wine and let it evaporate by turning the meat. Be careful not to pierce the meat otherwise, it will lose its juices resulting in being drier and harder to chew.
Add bay leaves, cloves, salt, whole peppercorns, and cover well with water. Remove any foam formed on the surface with a skimmer. When it boils, cook with the lid closed for about 40 minutes.
The meat must reach an internal temperature of a maximum of 149°F. Consider that 2.2 lbs of meat reach 140°F in an hour.
Remove the meat and let it cool at room temperature. Wrap in aluminum foil and let it rest in the fridge. (better all night). Once cold, it is easier to slice with a slicer, an electric knife or by hand. If you use a large knife like a bread knife, the slicing is more even. Try to make the slices as thin as possible.
Arrange the meat on a serving plate, cover with plenty of sauce, and return to the fridge for another half hour before serving.
For a simpler and faster meat cooking: put celery, carrots, onion, cloves, whole peppercorns, bay leaves, and finally salt in the saucepan. Place the piece of meat and let it cook over low flame for about 1 hour, turning the meat halfway through cooking – being careful not to pierce it. Remember to remove any foam formed on the surface with a skimmer.
After cooking, turn off the heat and let the meat cool in its broth for at least a couple of hours.
Preparing the tuna sauce using mayonnaise is very simple and quick.
Put all the ingredients in the blender:
2 large cans of tuna in oil – usually found at the supermarket in packs of two of 156 g each;
1 small jar of anchovies of 90 g;
40 g of drained capers in oil;
250 g of mayonnaise;
6 tablespoons of meat cooking broth, equivalent to about 50 ml.
Blend everything and let it rest in the fridge.
As with the meat, I suggest preparing it the night before because after resting, it’s fantastic the next day!
Cooking the meat in Varoma with Bimby.
Put 900 ml of water in the bowl and the ingredients to prepare the broth: celery, carrots, onion, cloves, whole peppercorns, bay leaves, and finally salt. Place the meat in the Varoma tray and cook for 50 minutes/varoma/speed 1.
Pour the broth into a tall narrow pot. Carefully take the meat and let it cool inside the pot covered with a lid. (at least 2-3 hours).
Once cooled, wrap the meat in aluminum foil and let it rest in the fridge.
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See you soon…Gery
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