Nutrition Facts
8 servings
8
Old-fashioned Bull (or Beef) Gardiane Recipe
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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.
For the marinade
2 Onion
2 Carrot
1 Celery
1 Herb bundle
1 Orange zest
Salt
Pepper
For cooking
2 cloves Garlic
Olive oil
8 Anchovy fillet in olive oil
Black olive
3 Dark chocolate
500 Rice
Directions
1
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.
2
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.
3
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.
4
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.
5
Prepare the filling by cooking plain rice and serving it with the topping on top.
Ingredients
For the marinade
2 Onion
2 Carrot
1 Celery
1 Herb bundle
1 Orange zest
Salt
Pepper
For cooking
2 cloves Garlic
Olive oil
8 Anchovy fillet in olive oil
Black olive
3 Dark chocolate
500 Rice
Directions
Directions
1
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.
2
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.
3
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.
4
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.
5
Prepare the filling by cooking plain rice and serving it with the topping on top.
Notes
-
Nimbus_03
Well done! I remembered the anchovies and the orange (which I replaced with a little orange blossom water), but I didn't know about the pastis... since I had added fennel to my herb bouquet, I didn't hesitate... (just like 5 cl of homemade rosemary alcohol...) In short, excellent! -
CARDAMOIME
Thank you very much, it is so nice to be recognized for what we try to do and respect... apart from the suggestions I made only for those abstaining from alcohol. This dish is wonderful! Have a good day :) -
Mamycole
WELL DONE on your recipe!!! It is clear that you got it from true locals because "many chefs who want to interpret it" seem to ignore that "the traditional dish" must be made with anchovy fillets. -
Mahe
A delight! -
Alain M
Easy recipe that reminded me of my youth.
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