Ingredients:
1/2 kg of veal stem in one piece
1 carrot
1 onion
1 celery branch
1 bay leaf
1/2 tbsp sherry vinegar
200 ml white wine
200 ml water
1/2 tbsp oil olive
A few grains of black pepper
Salt
For the sauce:
100 gr of tuna in drained oil
2 drained anchovy fillets
1 tbsp of drained capers
1 boiled egg
1 and 1/2 tbsp of extra virgin olive oil
A splash of lemon juice or of sherry vinegar
Elaboration:
In a conventional pressure cooker, put the piece of meat, the carrot, the peeled onion, the celery branch, the bay leaf, the vinegar, the wine, the water, the oil, the peppercorns and salt. Close the pot and cook for half an hour after the valve starts whistling. After this time, remove the pot from the fire and let the meat cool inside its broth. This step we can do it the day before.
To make the sauce we cook an egg. In a mixing glass put all the ingredients together with two tablespoons of the cooking broth and crush at full power. If we like a more liquid sauce, we can add more broth.
Remove the meat from the broth and cut it into very thin slices, about three millimetres thick. Accompany the meat with the sauce served on top and accompanied by some capers.
