Veal with Tuna Sauce and Beer

Prepare the vegetable broth with water, carrot, celery, onion, and salt, cooking for about 30 minutes and letting it cool.

In a saucepan, place the veal eye round with carrots, onions, spices, bay leaves, rosemary, sage, and a drizzle of EVO oil.

Add the Gose beer and ladles of vegetable broth until the veal is more than half covered.

Cook over medium-low heat for 10-15 minutes, then lower the heat and continue for about an hour, until the center of the meat reaches 54°C.

Remove the veal from the broth, cover it with aluminum foil, and let it cool.

Prepare the mayonnaise by whisking the yolks with lemon, mustard, and adding the oil in a thin stream.

Blend the mayonnaise with tuna, capers, anchovies, and, if necessary, a bit of veal broth.

Slice the veal thinly, arrange on a plate, and garnish with tuna sauce and capers.