(Cold braised veal with tuna sauce - Traditional recipe)

Time: preparation: 30 minutes .........plus cooling time .........cooking: 2 hours For the meat 675 g (1 1/2 lb) lean veal 1 carrot 1 leek 1 stick of celery Salt 2 tablespoons olive oil 2 tablespoons vinegar For the sauce 400 g (14 oz) tuna in olive oil, well drained 250 ml (8 fl oz - 1 C) mayonnaise 4 anchovy fillets 2 tablespoons capers plus some others for     garnishing Some tablespoons meat cooking stock easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Begin boiling the meat. In a saucepan prepare the carrot, leek, celery (peeled and washed), olive oil and vinegar. Season to taste with salt. Add the water enough to boil the meat and bring to the boil. Add the tied-up meat, bring to the boil again; at this point half-cover, lower the flame and cook until the meat is ready (about 2 hours). Allow to cool in the broth and then remove the meat from the water.
Meanwhile prepare the sauce. Whisk all the ingredients. The result must be a thick, coating sauce. Carve the meat in very thin slices; arrange them on a tray and cover with the sauce. Garnish with some capers.
The dish will be ready in a few hours.
Serve the meat cold but not chilled.

Note
With this dish you may open a menu (appetizers). It may be served in a buffet. But you may consider it as one-plate meal too; in this case a salad will be enough to complete your menu.

What's the right wine?
Our suggestion is: Montepulciano Cerasuolo d'Abruzzo

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".