Cut onion, carrot and celery into coarse cubes. Briefly scald tomatoes, peel and cut into slices. Pluck the herbs. Trim the meat, salt, pepper and brown in hot oil in a large pot. Take it out again. Add the sliced vegetables and sauté briefly. Put the meat back into the pot and now deglaze with white wine. Add the herbs as well as peppercorns and bay leaves and simmer everything for about 20 minutes, turning several times. Take out the meat, wrap it in foil (so that no meat juice is lost) and let it cool down. Pour the sauce with stock and let it simmer for another 30 minutes. Mix in capers and anchovies, strain through a coarse sieve and let cool. Puree the drained tuna in a food processor and mix with the mustard, fine olive oil and sour cream. Now blend everything so that the cream has the consistency of mayonnaise. Season to taste with salt and pepper. Cut the cooled meat into thin slices. Put some tuna cream on the plates, put meat slices on top and cover with remaining cream. Garnish with a few caper berries.
Preparation Tip:
COOKING TIME: Veal 20 minutes
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