Veal with Tuna Sauce and Beer

Prepare the vegetable broth with water, carrot, celery, onion, and salt, cooking for about 30 minutes and letting it cool.

In a casserole, place the veal round with carrots, onions, spices, bay leaves, rosemary, sage, and a drizzle of extra virgin olive oil.

Add the Gose beer and ladles of vegetable broth until the veal is covered more than halfway.

Cook over medium-low heat for 10-15 minutes, then lower the heat and continue for about an hour, until the center of the meat reaches 54°C.

Remove the veal from the broth, cover it with aluminum foil, and let it cool.

Prepare the mayonnaise by beating the egg yolks with lemon, mustard, and gradually adding the oil.

Blend the mayonnaise with tuna, capers, anchovies, and, if necessary, a bit of veal broth.

Slice the veal thinly, arrange on a plate, and garnish with tuna sauce and capers.