My mom has been making this for me in the summer time ever since I was a little kid. It was my favorite way of eating beef!
Yesterday here, despite the rain, it was oppressively, humid hot! It was so hot and sticky that after my pole dancing practice I had sweat running all over my body…GROSS!
Back to the Vitel Tonne’, it is a perfect idea for a hot summer meal or as something to offer your guests during a party, as it is served cold and you can conveniently prepare it several hours ahead of time.
Make this! Trust me you wont regret it.
Ingredients (serves 8):
- 1 kg of silver-side beef
- 1 cup chopped carrot
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tbsp rosemary
- 2 tsp salt
- 1/2 cup white wine
- 2 big hard boiled eggs
- 2 tbsp olive oil
- 100 g tuna in can
- 1 tbsp capers
- 1 tsp cloves
In a high pot combine the silver-side beef, chopped carrot, celery, onion, rosemary and cloves
Pour in the wine
and about 1 l of water
about 2 tsp of salt and cook in a pressure cook for about 20 min. If you don’t have a pressure cook just let simmer the meat for about 1h30 min
When the meat is cooked and tender, let it cool down, then cut it into thin slices
Meanwhile combine tuna
chopped hard boiled eggs, pour in the olive oil
and add about 1 cup of the broth you cooked the meat in and with a blender mash all the ingredients together
until you get a smooth cream
Move the slices of beef on a serving plate
spread the sauce on top
and decorate with a few capers.
Refrigerate for a couple of hours before serving
One serving provides:
- Calories: 321
- Fat: 12 g
- Carbohydrates: 3.5 g
- Protein: 43 g