in France

Young bull prepared as in the Camarque

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Ingredients for 8 servings:

  • 2 kg beef (young bull), diced
  • 1 liter red wine
  • 2 onions, sliced
  • 3 carrots, sliced
  • 1 stalk(s) celery, sliced
  • 4 garlic cloves, crushed
  • 1 orange(s), grated peel
  • some flour
  • some bread crumbs, if necessary
  • salt and pepper
  • 200 g bacon, streaky, diced

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Gardianne de Taureau

Marinate the meat in red wine overnight with onions, carrots, celery, garlic, and orange zest. Remove the meat from the marinade, drain, and coat in flour. Briefly fry the diced bacon, add the meat, and sear for about 2 minutes over very high heat. Add the marinade and simmer for 4 hours. Season with salt and pepper. If the sauce is too runny, thicken with a little breadcrumbs. Serve with rice and a good red wine. Tastes even better reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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