Vitel Tone with Patagonia Mix
This cold meat is perfect for a hot day of summer! My grandma was the best at this, but I never got the recipe but I could discover the same tasty flavor!
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Ingredients:
Round eye beef 1 lb.
Olive oil 2 tbsp.
Sauce:
Mayonnaise 4tbsp
Mustard 1tbsp
Tuna can 1 each
Anchovies 2 ea
Capers 1 tbsp
Lemon juice 1 ea
Garlic 1 clove
Parsley for decoration
Special equipment:
Food processor
Sous vide
Method:
Let's start with cooking the beef. If you have sous vide, place the meat in a vacuum sealed bag with Patagonia Mix and olive oil, seal the bag and cook it for 8 hours at 150*F.
Another way to do it is by placing the meat in a pot and covering it with vegetable stock.
Bring the pot to the stove and simmer overnight. Let the pot cool down first in the cooler and then remove the meat.
After cooking, cool the meat down and slice it.
In the food processor place the garlic, capers and lemon juice. Chop into a paste and add the tuna, anchovies, mayonnaise, and mustard. The result has to be a runny sauce. If it is needed, add some water to loosen it up.
On a plate, place the slices of meat and cover them up with sauce and finish the dish with some herbs.
