Vitello Tonnato

Name: Vitello Tonnato
Prep time: 20 min
Cook time: 90 min
Total time: 380 min
Yield: 6 servings
Ingredients: 1 kg beef topside joint; 1 null large onion; 1 null carrot; 1 null celery stick; 2 null bay leaves; 10 null black peppercorns; null null water, enough to cover the meat; 1 teaspoon coarse sea salt; 2 tablespoons extra-virgin olive oil; 200 g tinned tuna in olive oil, drained; 50 g anchovy fillets in oil, drained; 2 tablespoons capers, drained; 200 ml good-quality mayonnaise; 0.5 null lemon juice (from half a lemon); 75 ml reserved cooking liquid

#Italian Cuisine #Intermediate #Boiled

Total Time380mins

Rating0.0/ 5.0

Servings6people

Julia Molina

@juliia

Ingredients

beef topside joint1 kg

large onion1

carrot1

celery stick1

bay leaves2

black peppercorns10

water, enough to cover the meat

coarse sea salt1 teaspoon

extra-virgin olive oil2 tablespoons

tinned tuna in olive oil, drained200 g

anchovy fillets in oil, drained50 g

capers, drained2 tablespoons

good-quality mayonnaise200 ml

lemon juice (from half a lemon)0.5

reserved cooking liquid75 ml

Instructions

Season the beef topside joint all over with coarse sea salt and freshly ground black pepper.

In a large saucepan, heat the extra-virgin olive oil over medium-high heat.

When the oil is hot, sear the beef on all sides until well browned, then remove and set aside.

Add the chopped onion, carrot and celery to the pan and cook for 5 minutes until softened.

Return the beef to the pan, add the bay leaves, black peppercorns and coarse sea salt. Cover with water and bring to the boil.

Reduce the heat, cover and simmer for 1 hour 30 minutes, or until the beef is very tender.

Remove the beef and leave it to cool completely in its cooking liquid. Once cool, wrap in cling film and refrigerate for at least 4 hours.

For the tonnata sauce, combine the drained tuna, drained anchovy fillets, capers, mayonnaise and lemon juice in a blender. Blend until smooth.

If the sauce is too thick, gradually add some of the reserved cooking liquid until it reaches a creamy, pourable consistency.

Thinly slice the beef with a sharp knife or a slicer, arranging the slices to overlap slightly on a serving platter.

Spoon the sauce generously over the beef and garnish with a few extra capers.

Refrigerate for 30 minutes before serving to allow the flavours to develop.

Comments (0)

Share your experience

Rate this recipe

Add Photos (0/5)