Ingredients
Scale
- 1.2 kg of beef eye round (peceto) (1 medium piece, about 2.6 lb)
- 200 g of carrots, peeled and chopped (2 medium carrots)
- 200 g of onion, quartered (1 large onion)
- 100 g of celery (2 stalks)
- 2 pieces of bay leaves (2 leaves)
- 5 g of black peppercorns (1 teaspoon)
- 15 g of coarse salt (1 tablespoon)
- 2.5 liters of cold water (10 cups)
- 400 g of canned tuna in oil, drained (2 large cans (about 14 oz))
- 8 pieces of anchovy fillets in oil (1 small can) (optional)
- 45 g of capers, plus extra for garnish (3 tablespoons)
- 300 g of mayonnaise (1 1/4 cups)
- 200 ml of strained, chilled cooking broth (3/4 cup)
- 30 ml of lemon juice (2 tablespoons)
- Freshly ground black pepper, to taste (optional)
- Salt (the sauce is usually salty enough from the tuna and anchovies), to taste (optional)
- Extra capers, for garnish, to taste (optional)
- Fresh chopped parsley, for garnish, to taste (optional)