Vitello Tonnato Recipe - ByLena.comFacebook

Step 1

Step 1 In a large, deep saucepan, place the meat, 1 onion, carrots and celery.

Step 2

Step 2 Pour the wine.You can skip it if you don't have or prefer it without.

Step 3

Step 3 Add water (or meat broth, if you have) enough to cover the meat completely.Put the bay leaves and peppercorns here, turn on the heat, place the pot over heat.

Step 4

Step 4 When it comes to the boil, cover with a lid, turn the heat to low and simmer for 2-3 hours.

Step 5

Step 5 Once the meat is cooked, it's very important to let it cool completely in the water in which it boiled.I usually boil it in the evening and leave overnight to cool.

Step 6

Step 6 Remove from the water and wipe it with a paper towel, to absorb the liquid as well as possible.Refrigerate for 2-3 hours more, perhaps covered with plastic wrap. We want the meat to harden, to be able to cut it into thin and straight slices.

Step 7

Step 7 Remove from the fridge, take a knife as sharp as possible and cut the meat into thin slices.

Step 8

Step 8 Arrange them nicely on the plate.

Step 9

Step 9 I also like to place the sliced meat in glass boxes with lids. After I finish cutting the whole piece, I freeze the remainings and use them when I make a beef (boeuf) salad.

Step 10

Step 10 The sauce for the meat is prepared as follows:- in a bowl, place 3 raw egg yolks;

Step 11

Step 11 - beat with the mixer, pouring little by little 200ml of oil, until it's fully incorporated, like homemade mayonnaise;

Step 12

Step 12 - in another bowl, combine 2 tablespoons of capers and 4 salted anchovy fillets;

Step 13

Step 13 - add here the canned tuna, with the juice or oil well drained;

Step 14

Step 14 - take a hand blender and mix very well;

Step 15

Step 15 - add the fish paste to the mayonnaise we prepared a little earlier, blend well again;

Step 16

Step 16 - at the end, you get a uniform sauce. Taste it and see if it needs adjustments, with salt or maybe with a little lemon juice.I like to make it thinner with some Greek yogurt (2-3 tablespoons), for a fresher and very pleasant taste.

Step 17

Step 17 Pour this sauce over the meat slices.

Step 18

Step 18 Decorate with pickled capers on top, for the looks and for an extra taste.It can be served immediately, but it's even better after it's been kept in the fridge for a while.Enjoy!