Veal with Tuna Sauce and Beer

Name: Veal with Tuna Sauce and Beer
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6
Cuisine: Italia
Ingredients: 1000 g Veal eye round; 2 units Carrot; 2 units Small onion; 2 units Cloves; 5 units Peppercorns; 2 units Bay leaves; 2 units Sage leaves; 1 unit Rosemary sprig; 33 cL Gose beer; 1000 mL Water; 1 unit Celery stalk; 200 mL Extra virgin olive oil; 2 units Egg yolks; 0.5 unit Lemon; 1 unit Teaspoon of mustard; to taste Salt; 200 g Drained tuna in oil; 1 tablespoon Desalted capers; 6 units Anchovy fillets in oil; 1 unit Teaspoon of apple cider vinegar

@maltese

A classic Italian dish revisited with the addition of Gose beer for a unique and surprising flavor.

Difficulty: Medium

Cooking time: 90 minCooking: 90 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

@maltese

Ingredients

No. Servings

Veal eye round1,000g
Carrot2units
Small onion2units
Cloves2units
Peppercorns5units
Bay leaves2units
Sage leaves2units
Rosemary sprig1unit
Gose beer33cL
Water1,000mL
Celery stalk1unit
Extra virgin olive oil200mL
Egg yolks2units
Lemon0.5unit
Teaspoon of mustard1unit
Saltto taste
Drained tuna in oil200g
Desalted capers1tablespoon
Anchovy fillets in oil6units
Teaspoon of apple cider vinegar1unit

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Prepare the vegetable broth with water, carrot, celery, onion, and salt, cooking for about 30 minutes and letting it cool.
STEP 2 OF 8
In a saucepan, place the veal eye round with carrots, onions, spices, bay leaves, rosemary, sage, and a drizzle of EVO oil.
STEP 3 OF 8
Add the Gose beer and ladles of vegetable broth until the veal is more than half covered.
STEP 4 OF 8
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.
STEP 5 OF 8
Remove the veal from the broth, cover it with aluminum foil, and let it cool.
STEP 6 OF 8
Prepare the mayonnaise by whisking the yolks with lemon, mustard, and adding the oil in a thin stream.
STEP 7 OF 8
Blend the mayonnaise with tuna, capers, anchovies, and, if necessary, a bit of veal broth.
STEP 8 OF 8
Slice the veal thinly, arrange on a plate, and garnish with tuna sauce and capers.

Suggestions

Saucepan
Blender
Stand mixer
Kitchen thermometer

General Information

Storage notes

Store in the refrigerator for up to 2 days.

More information

The tuna sauce can also be prepared with hard-boiled eggs instead of mayonnaise.

Origin

Italia, Abruzzo

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 8

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

STEP 2 OF 8

In a saucepan, place the veal eye round with carrots, onions, spices, bay leaves, rosemary, sage, and a drizzle of EVO oil.

STEP 3 OF 8

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

STEP 4 OF 8

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.

STEP 5 OF 8

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

STEP 6 OF 8

Prepare the mayonnaise by whisking the yolks with lemon, mustard, and adding the oil in a thin stream.

STEP 7 OF 8

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

STEP 8 OF 8

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

Macronutrients (100 gr)

Energy (kcal)	158.62
Carbohydrates (g)	9.74
of which Sugars (g)	7.36
Fat (g)	8.34
of which Saturates (g)	1.66
Protein (g)	10.21
Fiber (g)	5.72
Sale (g)	0.07