Joan Roca Veal Tartar

1. 1

   Clean and tenderize the veal.

2. 2

   Then cut the veal as thinly as possible and put in a bowl.

3. 3

   Dice the onions and the capers, making sure to extract any extra juices so that they do not mix in with the veal.

4. 4

   Add the diced capers and onions to the bowl.

5. 5

   Next, add a couple of drops of Worcestershire sauce and a couple of drops of hot sauce.

6. 6

   Add the mustard, the mayonnaise and the pepper.

7. 7

   Mix altogether.

8. 8

   Fill a round mold with the veal tartar and garnish with a dollop of mustard cream.

9. 9

   You may substitute the veal for steak, however also substitute the mayonnaise with an egg in order to avoid digestive problems.

No additional tips available.