Ingredients
- 800g yearling topside, cut into two pieces
- 4 tbsp extra-virgin olive oil
- 100ml dry white wine
- 2 small cloves garlic, peeled and crushed
- 2 bay leaves
- 2 small parsley stems
- 2 whole cloves
- 2 tsp grated lemon rind
- Salt and pepper
- 150g canned tuna, drained
- 25g capers, well washed
- 250ml mayonnaise
- 4 tbsp parsley, finely chopped
Method
Method
Preheat the oven to 65C and place a deep, wide bowl two-thirds filled with water inside at least 30 minutes so the water reaches the same temperature as the oven. Place the two pieces of yearling in separate snap-lock plastic bags with equal amounts of extra-virgin olive oil, white wine, garlic, bay leaves, parsley stems, cloves and lemon rind. Season with salt and pepper before sealing, making sure most of the air is squeezed out of the bag before closing.
Place each bag in another snap-lock bag for security, pressing the air out of the second bag as well before sealing. Put the bags carefully in the preheated water bath making sure they are submerged.
A plate may be needed to keep the bags under the water. Cook for two hours. Carefully remove the bowl containing the water and the bags and let the meat cool in the bath before removing the meat from the bags and straining the cooking juices through muslin.
To make the sauce, place the tuna and capers in a food processor with eight tablespoons of the strained cooking juices and blend. Whisk this mixture into the mayonnaise and season if necessary. Place the sauce onto serving plates, slice the meat finely and serve on top with a sprinkling of chopped parsley.
