Discover this recipe for gardiane. This recipe, from the Camargue region, uses bull (or beef) and includes wine, but you can substitute it with good beef or veal broth.
Preparation of the marinade The day before, prepare the marinade with all the ingredients. Let it marinate and cover the mixture until the next day.
Preparation of the vegetables. Take the pieces of meat out of the marinade one by one and drain them well. Slice the onions. Cut the salted meat into large cubes. Sauté both on low heat for a few minutes with a little olive oil.
Cooking Add the garlic. Incorporate the meat and let it brown. Add the anchovies, olives, and anise-flavored spirit. Pour in the reserved marinade and the carrots, and let it simmer for 3 to 4 hours (the meat should melt in your mouth), remembering to stir occasionally to prevent sticking.
Preparation of the sauce At the end of cooking, thicken the sauce: add dark chocolate to enhance the flavor of the game, thicken and brown the sauce.
Prepare the filling by cooking plain rice and serving it with the topping on top.
0 servings
8
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