Vitel toné
- 29 dic 2023
- 2 Min. de lectura
Se prepara con un corte llamado peceto en Argentina. Mientras que en España se conoce como "redondel", en Venezuela y Colombia es "muchacho redondo", en México se dice "cuete", y en Estados Unicos es "eye of round".


Peceto, pollo o lengua, 1.5 kg // Eye of round, chicken or tongue, 3 lb
Para el caldo: // For the broth:
Cebolla, 1 u // Onion, 1u
Apio, 1 u // Celery, 1u
Zanahoria, 1 u // Carrot, 1u
Ajo, 2 dientes // Garlic, 2 cloves
Laurel, 3 hojitas // Laurel, 3 leaves
Sal a gusto // Salt to taste
Pimienta a gusto // Pepper to taste
Caldo a gusto // Broth to taste
Para la salsa: // For the sauce:
Mayonesa, 3 cdas // Mayonnaise, 3 tbsp //
Mostaza dijon, 1 cda // Dijon Mustard, 1 tbsp
Jugo de limón o lima // Lime or lemon juice
Jugo de cocción, 1 chorrito // Cooking juice, 1 splash
Atún en lata, 1 u // Canned tuna, 1u
Anchoas, 4 a 5 u // Anchovies, 4 to 5 u
Crema de leche, 3 cdas // Heavy cream, 3 tbsp
Alcaparras (opcional) // Capers (optional)

Para la carne: en una olla colocar la pieza de carne junto con los demás ingredientes, cubrir con agua y hervir hasta que quede muy tierno.
Para la salsa: licuar todos los ingredientes excepto las alcaparras, hasta que resulte una mezcla homogénea.
Para el armado: cortar la pieza de carne en rodajas finas y servir en capas, intercalando con la salsa. Terminar con alcaparras.
**
Instructions
For the meat: place the piece of meat in a pot along with the other ingredients, cover with water and boil until very tender. For the sauce: blend all the ingredients except the capers, until a homogeneous mixture is obtained. To assemble: cut the piece of meat into thin slices and serve in layers, alternating with the sauce. Finish with capers.



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What a detailed and interesting explanation of Vitel toné! I never realized how the same cut of meat has so many different names across countries. Your post makes me want to try it myself. By the way, if anyone is visiting, they can also check out VIP escorts service in Rishikesh for premium local experiences.
Reading about the vitel toné recipe reminded me of family dinners when I was younger. I used to watch my grandparents carefully prepare every dish, tasting here and there, laughing at little mistakes. At the same time, I was juggling nursing school and felt completely overwhelmed. I remember thinking I couldn’t do it all alone, so I decided to take my online nursing class help. It really made things manageable, and looking back, those small cooking memories always made stressful days feel lighter.
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