Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil, season with salt and then reduce the heat.
Add the meat, cover and leave to infuse just below the boil for approx. 2 hrs. Remove the pan from the heat, allow the meat to cool in the broth. Slice the meat thinly across the grain, plate up.
In a bowl, mix the oil with all the other ingredients up to and including the salt, spread on top of the meat.
Heat the oil to approx. 175°C. Deep-fry the capers for approx. 2 mins. Remove and drain on paper towels. Sprinkle the capers and micro greens on top of the meat and sauce.