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!

Enhance your culinary talent with Nativo Spices.

Ingredients:

• Patagonia Mix 2 tbsp.

• 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.

¡Enjoy it with a great salad!