Gardiane de taureau

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.