(Cold braised veal with tuna sauce - Authentic Italian recipes)

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

Time:
preparation: 30 minutes
plus cooling time
cooking: 2 hours
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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