Vitello Tonnato

Prepare the veal: Trim any excess fat from the 1000g veal eye of round.

Prepare the aromatics: Wash and roughly chop the 100g carrot, 100g celery stalk, and 150g yellow onion.

Cook the veal: In a large pot, place the veal eye of round, chopped carrot, celery stalk, yellow onion, 2g bay leaf, 5g black peppercorns, and 15g fine sea salt. Cover with cold water. Bring to a boil, then reduce heat, cover, and simmer gently for approximately 90 minutes, or until the veal is tender.