Gardiane de taureau
Recipe provided by Marine, Chef at La Grande Motte
Slice 1.5 kg of AOC Taureau de Camargue beef and 2 carrots into rounds, spike 2 onions with 4 cloves, add a stick of celery, some fennel, a bouquet garni, the zest of 2 oranges, salt and pepper. Put all the ingredients in a large salad bowl, pour over 2 litres of Costières de Nîmes red wine and marinate in the fridge for 24 hours. Drain the meat and put to one side. Thinly slice the 2 onions from the marinade and cook them in the olive oil with 250 g of petit salé fumé sausage. Brown the meat gently for 5 minutes. Add the black olives and 2 soup spoons of pastis. Pass the marinade through a conical strainer before pouring it over the beef. Simmer for three hours and serve with Camargue rice.