Nativo Spices

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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!

Enhance your culinary talent with Nativo Spices.


Ingredients:

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!

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