Take the meat out of the fridge an hour before preparation so it can come to roomtemperature. Wash and cut the vegetables in cubes, bring with the wine to a boil in a casserole and reduce to half the ammount. Add the stock and the meat and simmer for 45-60 min to a core temperature of 54°C (129°F) with the lid on the casserole, turning the meat a Take out and cool in the fridge.
Spread the capers on a tray and dry in an 80-100°C (176-212°F) oven (door slightly open to release vapor) for aprox 1 hour till crisp. Incorporate all ingredients for the sauce in a blender and mix to a smooth sauce, use some broth when it is to thick, and season to taste.
Cut the meat in thin slices and dress on the plates, “drown” with sauce and garnish with the salad, drops of olive oil, aceto and the capers.
Enjoy your meal!