vitello tonato
easy
75 mins
75 mins
Ingredients
- 250 g Celery Tuber
- 250 g Carrots
- 2 Onions
- 1 Garlic clove
- 800 g Veal (from the nut or topside)
- 1 Bay leaf
- 3 Cloves
- 1/2 TEASPOON freshly crushed pepper
- 7-10 Tbsp Salt
- 1 Egg yolk (size M)
- 1 TEASPOON Mustard
- 2 TABLESPOONS Wine vinegar
- 7-10 Tbsp Pepper
- 125 ml Sunflower oil
- 1 tin(s) (150 g net) Tuna fillets in oil
- 3 Anchovy fillets
- 1-2 TABLESPOONS Lemon juice
- 8 Stem(s) Marjoram
- 7-10 Tbsp Caper apples and lemon
Directions
- 1
Peel, wash and cut the celery and carrots into large pieces. Peel and quarter onions and garlic. Wash the meat. Put the prepared ingredients laurel, cloves and pepper in a pot. Cover with water. Season with salt, bring to the boil briefly and simmer covered for about 1 hour.
- 2
Then let it cool down in the broth. For the sauce, let 50-75 ml of the stock cool down. Mix egg yolk, mustard and vinegar. Season with salt and pepper. Stir in oil drop by drop. Drain the tuna. Puree anchovies, tuna and stock. Stir into the mayonnaise. Season to taste with salt, pepper and lemon juice. Wash the marjoram, shake dry. Pluck the leaves from the stalks and chop them except for something to garnish. Cut the meat thinly and serve in portions with the sauce.
- 3
Puree anchovies, tuna and stock. Stir into the mayonnaise. Season to taste with salt, pepper and lemon juice. Wash the marjoram, shake dry. Pluck the leaves from the stalks and chop them except for something to garnish. Cut the meat thinly and serve in portions with the sauce. Sprinkle with marjoram. Garnish with marjoram, caper apples and lemon
- 4
1 1/2 hours waiting time
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