Photograph of the finished Gardiane de taureau

France · Bò Camargue hầm vang đen Gardiane

Gardiane de taureau

4 hr Hands-on time + 24 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 800 g
  • Photograph of Red wine Red wine 1.1 l
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 2
  • Photograph of Black olives Black olives 160 g
  • Photograph of Rice Rice 320 g
  • Photograph of Espelette chilli powder Espelette chilli powder 12 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Olive oil Olive oil 100 ml

Method

  1. 1 Marinate 4 cm chunks of beef in deep red wine with garlic, onion, and bay leaves for 24 hours.
  2. 2 Sear the meat in small batches in olive oil until evenly browned, then pour in the marinade.
  3. 3 Simmered over low heat for a minimum of 3 hours, Camargue beef comes from free-range cattle, resulting in a firmer texture and requiring one and a half times longer cooking time than regular beef.
  4. 4 Sprinkle with espresso and add the black olives during the last 20 minutes.
  5. 5 Cook Camargue rice with loose grains to pour over the sauce; this is the go-to pairing for gardene.

With an appliance

  • Pressure cooker 2 hr

    Replace step 3: simmer in a pressure cooker for 45 minutes at high pressure, then release the pressure naturally for 20 minutes and simmer the sauce for 10 minutes with the lid open.

Start cooking