Weissburgunder trocken Gutswein

Ingredients

• 600 gVeal top round or rump
• 1 bunchSoup greens (carrot, leek, celery)
• 1 pieceBay leaf
• 150 gTuna (in oil, drained)
• 3 piecesAnchovy fillets
• 2 tbspCapers (in brine)
• 150 gMayonnaise
• 1 tbspLemon juice
• 8 piecesCaper berries for garnish
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Place the veal in a pot with water, cleaned soup greens, bay leaf, and salt, and let it gently poach over medium heat for about 60 minutes.
2. 2Allow the meat to cool completely in the broth (ideally overnight) so it remains succulent and is easier to slice.
3. 3For the sauce, place the drained tuna, anchovies, capers, mayonnaise, and lemon juice into a blender.
4. 4Puree the ingredients until smooth and creamy; add a spoonful of cold meat broth if necessary.
5. 5Season the sauce with salt and pepper, being cautious with the salt as the anchovies and capers are already quite savory.
6. 6Using a meat slicer or a very sharp knife, cut the meat against the grain into paper-thin slices.
7. 7Arrange the slices slightly overlapping on a platter, coat generously with the tuna sauce, and garnish with caper berries.