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Gardianne de taureau
Bull beef braised in red wine
Gardianne de taureau: Camargue bull beef braised in red wine with black olives
Gardianne is named after the gardians, the mounted herdsmen who raise black bulls on the marshes of the Camargue, and it is served at the summer ferias and village fêtes of Arles and Saintes-Maries-de-la-Mer with nutty Camargue red rice. Taureau (bull meat) is lean and deeply flavoured, braised slowly in red wine with onions, garlic, herbes de Provence and black olives until dark and tender; beef shin or chuck makes a fine substitute. This recipe contains alcohol: for an alcohol-free version, replace the wine with the same amount of beef stock plus 2 tbsp red wine vinegar and 1 tbsp grape juice. Chef's tip: marinate the meat overnight in the fridge for the deepest flavour.
- Total time
- 235 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the marinade
- 2 ⅝ lb Camargue bull meat or beef chuckcut into 5 cm chunks
- 3 onionssliced
- 6 cloves garliccrushed
- 2 tsp herbes de Provence
For the braise
- 3 tbsp olive oil
- 2 tbsp plain flour
- 1 ½ tsp salt
- ½ tsp black pepper
- 5 ½ oz black olives
To serve
- 14 oz Camargue red rice (optional)cooked, to serve
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Method
0/6 doneStep 1: Put the 2 ⅝ lb Camargue bull meat or beef chuck, 3 ¼ cups full-bodied red wine (or alcohol-free option above), 3 onions, 6 cloves garlic, 2 tsp herbes de Provence, 2 bay leaves and 1 strip of orange peel in a large bowl or bag, cover and marinate in the fridge for 12–24 hours.
10 minStep 2: Lift the meat out and pat it dry, keeping the marinade and onions separately.
5 minStep 3: Heat the 3 tbsp olive oil in a heavy casserole and brown the meat in batches over a high heat until well coloured on all sides. A common mistake is crowding the pan: the meat stews grey instead of browning.
15 minStep 4: Return all the meat, sprinkle with the 2 tbsp plain flour, 1 ½ tsp salt and ½ tsp black pepper and stir for 1 minute. Pour in the marinade with its onions and garlic and bring to the boil.
5 minStep 5: Cover and cook on the lowest heat, or in the oven at 300°F, for 3 hours. Add the 5 ½ oz black olives for the last 30 minutes.
180 minStep 6: It is ready when the meat breaks apart easily with a spoon and the sauce is dark and glossy. Remove the bay and peel and serve with 14 oz Camargue red rice. It tastes even better made a day ahead.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 44 g
- Carbs
- 10 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gardianne de taureau take?
- About 235 minutes in total: 25 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-bodied red wine (or alcohol-free option above)?
- Stock with 1 tsp red wine vinegar per 120ml (½ cup).
- What can I use instead of onions?
- 2 shallots per onion.
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