• 800 g veal (round or eye of round)
    • 1 stalk celery
    • 1 carrot
    • 1 yellow onion
    • 1 garlic clove
    • 250 g white wine
    • 1.5 l water
    • 1 bay leaf
    • Cloves to taste
    • 3 tbsp extra virgin olive oil
    • Black peppercorns to taste
    • Table salt to taste

    For the sauce

    • 2 eggs
    • 100 g drained oil-packed tuna
    • 3 oil-packed anchovy fillets
    • 5 g salt-packed capers
    • Caper berries to taste
    • 150 g meat stock


Start by washing the vegetables that will be cooked with the meat. Wash, peel and trim the carrot, then cut it into pieces. Cut the ends off the celery and cut it into pieces. Peel the onion and cut it in two. Peel the garlic clove but keep it whole. Prepare the meat, removing any cartilage and fatty filaments. Place the eye of round in a large pot.

Add the chopped vegetables, garlic, bay leaf, cloves and black peppercorns.

Pour in the white wine and then the water to completely cover the contents. Add salt and then the oil. Turn on the hob and bring it to a boil. Skim off the scum as it rises to the surface, then cover and lower the heat slightly, leaving it to cook for about 40-45 minutes; remember to give every 500 g of meat about 30 minutes to cook. Once the meat is cooked, remove it from the liquid and let it cool completely.

Strain the stock and set about 150 g aside. Meanwhile, put the eggs in a saucepan of cold water. Once it reaches a boil, cook them for 9 minutes. When they are boiled, drain them and rinse them under cold water. Peel the eggs and cut them into quarters. Place the eggs, drained tuna, oil-packed anchovies and rinsed capers into a deep bowl. Slowly add the stock, blending it with an immersion blender until it forms a smooth and creamy sauce. Thinly slice the meat with a smooth blade knife. Arrange the slices in a serving dish and pour the sauce in the centre. Finally, garnish with the caper berries.