Cold Poached Veal with Piedmontese Tuna and Caper Sauce

What you need

• 800 g (1 3/4 lb) veal eye of round, trimmed of fat and sinew
• 1 carrot, cut into chunks
• 1 stalk celery, cut into chunks
• 1 yellow onion, halved
• 1 clove garlic, peeled, left whole
• 1 bay leaf
• 3 whole cloves
• 1/2 tsp black peppercorns
• 240 ml (1 cup) dry white wine
• 1 l (4 cups) water, or enough to cover
• 3 tbsp extra-virgin olive oil
• 1 tsp salt
• 2 eggs
• 200 g (7 oz) tuna in olive oil, drained
• 3 anchovy fillets in oil, drained
• 2 tbsp salted capers, rinsed well
• 6 caper berries, to garnish

Method

Restated from the original video

1. 1

   Put the veal in a pot that holds it snugly with the carrot, celery, onion, garlic, bay leaf, cloves and peppercorns.

2. 2

   Add the wine, salt and olive oil, then the water so the meat is just covered.

3. 3

   Bring to a boil over medium heat and skim off any foam that rises.

4. 4

   Cover, lower the heat and simmer gently for 40-50 min, until the centre of the meat reads about 63 °C (145 °F) and no higher than 65 °C (150 °F).

5. 5

   Lift out the veal and let it cool completely, at least 1 hour. Chill it if you have time; cold meat slices more neatly.

6. 6

   Strain the broth and keep the carrot, celery and onion. Boil about a third of the broth hard until reduced by half, around 10 min.

7. 7

   Meanwhile, put the eggs in cold water, bring to a boil and cook for 9 min. Cool in cold water, peel and quarter them.

8. 8

   Blend the eggs, the reserved vegetables, tuna, anchovy and capers with a ladle of the reduced broth until smooth and creamy.

9. 9

   Add more broth a spoonful at a time until the sauce coats a spoon thickly. Taste and add salt only if needed.

10. 10

    Cut the cold veal against the grain into very thin slices.

11. 11

    Arrange the slices on a platter, overlapping slightly, and spread the sauce over them.

12. 12

    Garnish with caper berries and serve cool, not fridge-cold.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.