Cut the beef (preferably the cutlet) into pieces, wash and dry. Peel an onion and garlic, wash and chop finely. Cut the bacon into small pieces. Fry the bacon in oil, when it turns golden add the onion and garlic. Add the meat, the clove (can also be ground), the orange peel and mix. Add the green and black olives (without seeds), diced tomatoes with their juice and water. Season with salt and pepper. Sprinkle with basil, oregano, thyme and mix. Bake at 180 degrees C for 60 minutes. Remove halfway and check if it has enough water, if not, add more.
Serve hot with a garnish of natural rice or rice with vegetables.
B & oeliguf & agrave la gardiane
1. Cut it off b & oeliguf & agrave braiser (it is to cook & aggravates soft fire, without & eacutevaporation) in pieces.
2. Pass (pour & aggravate through a Chinese, a strainer) it'aubergine, le zucchini, le pepper, les tomatoes under water, cut them into pieces (cubic shape) without & eacuteplucher them.
3. Chop (cut into small pieces) it'AI and theonion.
4. Sweat (it is to heat without coloring) 10 min the onions in a saucepan (a pan without a handle) in theoil and put the meat in it & aggravate seize (it's exposing food & aggravating a wildfire).
5. Cover with the vegetables, add them olives, the garnished bouquet (a set of different herbs), pour the wine, salez, pepper.
6. Cook for 45 minutes & aggravate from rotating valve.
The meat should be cut into small neat cubes, not more than 2.5cm / 1 inch square. Brown them in a mixture of butter and olive oil. Warm the brandy in a ladle soup, pour it over the meat, set light to it, shake the pan until the flames go out. The flaming with brandy, although not absolutely essential, burns up the excess fat and makes quite a difference to the flavor of the finished sauce, which will be a short one, most of the liquid having been absorbed by the meat. Add the red wine to let it bubble fast for about half a minute. Season with only very little salt and pepper, put in the bouquet tied with thread, turn the flame as low as possible, cover the pan with at least two layers of greaseproof paper or foil and the lid.
Cook as gently as possible, on top of the stove for about 3½ hours. Ten minutes before serving remove the bouquet and put in the stoned black olives. Taste for seasoning before serving. A dish of plain boiled rice can be served separately.
Beef keeper, as in the Camargue, but without the Taurus
Last summer, just before meeting our friends for a week-long holiday in Provence, in a very pretty house near the Calanques, we wanted to enjoy a little week all three of us in the South, on the way to the vacation and we stopped in Camargue. I kept aside lots of nice addresses to discover (and even some to avoid in Arles), ideas for walks to do and we are already in April and I see that I still have not taken the time to share them with you.
So, I'm going to start with a typically Camargue recipe, the warder, which was found in many restaurants. C & # 8217 is a kind of daube, made with Taurus in a very fragrant Camargue wine sauce, with olives. This dish is served with Camargue rice, and every time we ate it we enjoyed ourselves.
Since I can't find Taurus in Bordeaux butchers, I made my recipe with beef, pieces to simmer, as for a Beef Bourguignon. In any case, this recipe is very fragrant and even if it is no longer winter, do not shy away from this simmered dish, with all these southern scents it smells good in summer!
Ingredients (4 to 6 people)
1 kg of beef piece for Bourguignon
2 large yellow onions
3 pods of garlic
3 fillets of anchovies in oil
1/2 jar of green olives
1 bottle of Camargue red wine
1 cube of beef broth
1 sprig of rosemary
1 sprig of thyme
1 bay leaf
1. Peel and chop the onions. Peel the pods and leave them whole.
2. Heat a saucepan with a little olive oil. Saute the onions and garlic for 5 minutes. Add the beef pieces, mix and allow to color slightly.
3. Meanwhile, rinse, peel and cut the carrots into thick slices. Add them to the casserole, mix.
4. Add the anchovies, broth cube, herbs. Salt and pepper, add the olives and cover with red wine.
5. Close the pan, lower the heat and simmer for 2 hours.
6. At the end of cooking, taste to rectify the seasoning. Turn on the heat and uncover the casserole to reduce the cooking juice, without having to add flour to the sauce.
7. Serve with Camargue rice cooked Pilaf way, check out my article on Camargue rice, you will learn a lot about this delicious French rice.
For those who have a Multicooker
This recipe is totally achievable with the Philips multicooker. To fry the onions and meat, use the "fry" mode and then simmer in the "dish in sauce" mode. To reduce at the end of cooking, use the & # 8220boiling & # 8221 function and only use 50 cl of red wine and not 75 cl.
La Gardiane à la Vauverdoise
Who says holiday says paella and says & # 8220gardiane & # 8221. Paella for folklore, for the Spanish atmosphere and the guardian to honor the bull. King of the party, but also king of the plate! By the way, know that the bull that fights in the arenas is not the one that will simmer in your casserole. Because AOC bull meat does not come from animals that perform in bullfights (bullfighting or Camargue racing)!
The Guardian, what exactly is this traditional dish from the south of France?
The Guardian de Taurus is a Camargue specialty made from bull meat marinated in red wine, garnished with vegetables and condiments, a Camargue version daube. The first step in its preparation: the marinade, which is made at least 12 hours before cooking. Like all simmered dishes, the custodian develops its aromas first quietly in the marinade bath, then in a soft oven, gently covered in a cast iron skillet or earthenware dish, 2 to 3 hours, depending on the amount cooked. There is nothing to do but let it cook. When the meat looks tender and the juice is well concentrated, turn off the heat and let the dish rest. Serve the next day, it's even better!
How to be a good babysitter?
To be a good caretaker, you need to choose Camargue AOC bull meat. The choice will preferably be a mixture of interlaced meat, taken in the collar, cheek, tip of the panties or slice. Wine is also important because bull meat is tight, strong but without excess and very tasty. The best choice? A full-bodied and robust wine: Corbières or Costières de Nîmes or Côtes du Rhône gardoises.
Beef Gardiane - Beef a la Gardiane - Recipes
This rich dish from the Camargue of Provence is known as gardiane de taureau, boeuf à la gardiane, or simply la gardiane. Some people also make gardiane with lamb. In Córdoba in Andalusia there is another braised bull dish called rabo de toro with equally luscious flavors.
The bulls of the Camargue are a twentieth century introduction, for in the sixteenth century large-scale summer transhumance controlling the sheep flocks of the Camargue defined this area then infested with mosquitoes and afflicted with a high rate of unemployment. A remarkable effort of rural land development transformed the region at that time into a productive sheep-rearing land. But today the bulls have the predominant presence in the Camargue and gardiane, or bull stew, is a famous local specialty. I remember an excellent gardiane at the seaside restaurant of A La Brise de Mer in the small coastal town of Les Saintes Maries-de-la- Mer in the Camargue. One arrives at Stes. Maries by following a solitary road from Arles through the Camargue, a marshy land of alluvial deposit, past grazing lands and horse farms. Legend has it that this was where St. Marie-Jacob & eacute, St. Marie-Salom & eacute, and their servant St. Sarah landed after being set adrift off the coast of Palestine by the Jews of Judea in the first century A.D. The Romany, or Gypsies of the Camargue, consider St. Sarah their patron saint and in May and September there are processions of gardianes, or Camargue cowboys, who drive the bulls through the streets to the bullring for nonlethal bullfighting or to a pool for a strange sport called taureau piscine where amateur bullfighters dodge the bulls in the water-filled pools.
The stew is excellent with French fries.
Yield: Makes 4 to 6 servings
Preparation Time: 4:30 hours
1. In a large heavy saucepan, heat the olive oil over medium-high heat, then brown the oxtail or shank pieces on all sides, about 5 minutes. Remove the oxtails from the casserole and set aside, keeping them warm.
2. In the same casserole, melt the lard over medium-high heat, then cook the chopped onions and potatoes until the onions are golden, about 8 minutes, stirring frequently and adding small amounts of water to scrape the browned bits off bottom of the casserole if necessary.
3. Return the meat to the casserole. Pour in the beef broth and wine along with the garnished bouquet, orange peel, whole clove-studded onion, the bay leaf, garlic, tomato paste, and chopped olives. Season with salt and pepper.
4. Reduce the heat to low and simmer, uncovered, until the sauce is thick and the meat tender and falling off the bone, about 4 hours. Remove and discard the orange peel, bouquet garni, whole onion, and bay leaf. Serve immediately.
Preparation of the bull guard
Cut the meat into cubes, coarsely chop the onions, and cover with red wine.
Add a drizzle of vinegar, thyme, bay leaf (broken so that the aroma is better), orange peel and marinate in the cold overnight.
Keep the raw garlic clove for the next day.
Drain the meat that you will brown in the pan in olive oil (the only one that is suitable because, don't forget, it is the only one that does not denature in high heat).
Once all the meat cubes are well browned, deglaze the pan with the Chinese marinade and pour hot over it all in the cooking pan: it is desirable to use a terracotta casserole instead of metal.
This step of defrosting the pan must be performed very carefully as cooked juices are essential to the taste of your caretaker.
Then add the raw marinade onions, thyme, bay leaf, orange peel, salt and pepper and the crushed garlic clove (preserved from the day before).
Make sure the meat is well covered with liquid and add, if necessary water, more wine then bringing nothing more to your dish.
Simmer the bull guard for 2 1/2 to 3 hours in the terracotta casserole, watch carefully and remember that your dish will never be overcooked. However, make sure that the cooking sauce does not evaporate.
In case of absolute necessity, count about 1 hour per minute, but in this case, it would be better to cook the day before and finish cooking the next day.
At the end of the cooking of the bull guard, make sure that the onions and garlic are well cooked, that is, pureed. If this is not the case, take them out of the casserole and pass them through a blender or puree press. If, by chance, your sauce was too liquid, make a connection with a little flour or cornstarch, or rather as my Grandmother did, grate a slice of dry bread very finely into the sauce. Bring back a "boul" (i.e. bring to a boil) as this makes the sauce very creamy and well above the binding made with the flour.
Serve hot (including plates) with Camargue rice.
Beef, Orange and Olive Stew
This hearty stew from Camargue, in the south of France, is traditionally made with bull, or bull meat, but beef is a common substitute. We use chuck roast, a fatty cut that becomes tender and succulent with simmering. The stew gets robust flavor from classic Provencal ingredients & mdashred wine, olives, anchovies and garlic. Orange is a traditional, too it lends the braise a brightness that balances its depth and richness. A bold, full-bodied dry red wine such as Côtes du Rhône or syrah is ideal, as it holds its own among the other big flavors. Serve with rice, egg noodles or potatoes.
The day before
Cut the meat into cubes, peel and chop the onions coarsely, and cover with red wine. Add a drizzle of vinegar, thyme, bay leaf (broken so that the aroma dries better), orange peel and let marinate in the cold overnight. Keep the raw garlic clove for the next day.
The next day
Drain the meat that you will brown and aggravate the po & ecircle in olive oil. Once all the meat cubes are well browned, freeze the circle with the Chinese marinade and pour hot on the baking pan. Then add the raw marinade onions, thyme, bay leaf, orange peel, salt and pepper and the crushed garlic clove (preserved the day before). Make sure the meat is well covered with liquid and add water if necessary. Add a square of dark chocolate.
Simmer the bull guard 2:30 & aggravate 3 hours in the terracotta casserole, watch carefully and remember that your dish will never be overcooked. However, make sure that the cooking sauce does not evaporate.
At the end of cooking the bull guard, make sure that the onions and garlic are well cooked, that is, pureed. Otherwise pass them to the mixer. Serve hot with Camargue rice.
In case of absolute need, count about 1 hour per minute but, in this case aggravate it, it would be pre-eacutef & eacuterable to cook the day before and finish cooking the next day.
Old-fashioned bull keeper recipe
Do you want to cook this delicious traditional recipe typical of the South? Then follow, step by step, all the preparation steps.
The ingredients for an old-fashioned recipe
The ingredients for the marinade
- 2 kilos of bull meat cut into large cubes
- 2 onions
- 2 sliced carrots
- 1 branch of celery
- Fennel, dill and rosemary
- 1 garnished bouquet
- 1 piece of orange zest
- Salt and pepper
- 2 bottles of red wine
The ingredients for cooking
- 1 piece of small salt
- 2 pods of grated garlic
- Olive oil
- 8 fillets of anchovies with olive oil
- 1 handful of black olives
- 1 teaspoon pastis
- 3 or 4 tiles of 70% cocoa dark chocolate
- 500 to 600 grams of rice
Old-fashioned recipe preparation
The bull guard, it's worth it! So you will need to prepare the marinade a day in advance. To do this, mix all the ingredients, vegetables, red wine and spices, for the marinade. Macerate the preparation, cover and set aside until the next day.
The next day, take each piece of meat out of the marinade and drain well. Chop the onions and cut into small pieces of salt. If you don't have a little salty, you can always use bacon. Fry the onion and small salt in a little olive oil.
Add the garlic and then the meat. Let brown. Then incorporate the anchovies as well as the olives and the teaspoon of pastis. Pour in the marinade and add the carrots. Simmer three to four hours, not forgetting to stir occasionally so that the food doesn't stick to the bottom of the dish.
At the end of baking, add the dark chocolate. This will enhance the taste of the meat, thicken the sauce and give it a darker color.
To accompany the bull guard, prepare good natural Camargue rice. Serve the rice, place the custard on top and enjoy!