Vitel Tone

Paulina Cocina presents its selected vitel toné as a cold Christmas dish associated with Argentina. Thin slices of peceto are covered with a blended sauce of tuna, anchovies, cooked egg yolks, condiments and some of the meat’s cooking broth.

The selected optional first stage marinates the peceto overnight in white wine. It is then tied in the selected optional tying step to preserve its round shape.

The meat is boiled in broth in the selected ordinary pot for about one hour and left to cool in that broth. A large ladleful of the same cooking broth goes into the blender with the supplied cooked yolks, tuna, anchovies, olive oil, vinegar, lemon juice, mustard, mayonnaise and capers.

These ingredients are blended into a fine cream. The cooled peceto is cut into thin slices, following the creator’s stated preference, and arranged on a serving platter.

The slices are covered with the tuna-and-anchovy sauce and extra capers are scattered over them. This finishes the selected cold dish described in the source’s Argentine Christmas context.