Bull Gardianne

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Bull Gardianne is a traditional dish from the Camargue, rich in flavour and perfect for lovers of slow-cooked meat. Here is a delicious recipe: ## Bull Gardianne Recipe ### Ingredients: - 1 kg bull or beef meat (shoulder or shin) - 1 bottle red wine (preferably a Costières de Nîmes wine) - 2 onions - 4 cloves of garlic - 3 carrots - 200 g bacon lardons - 1 bouquet garni (thyme, bay leaf, parsley) - 1 piece of dried orange peel - 50 g Nyons black olives - 3 tablespoons olive oil - Salt and pepper ### Instructions: #### Marinade: - Cut the meat into cubes of approximately 5 cm. - Place the meat pieces in a large bowl and add the sliced onions, chopped garlic, sliced carrots, bouquet garni, orange peel, lardons, salt and pepper. - Pour the red wine over everything, mix well, cover and leave to marinate in the refrigerator for at least 12 hours (ideally 24 hours). #### Cooking: - Drain the meat and vegetables, reserving the marinade. - In a Dutch oven, heat the olive oil and brown the pieces of meat until well browned. - Then add the vegetables from the marinade and sauté for a few minutes. - Pour the marinade into the Dutch oven, bring to a boil, then reduce the heat and simmer, covered, over low heat for 3 hours. #### Finishing: - Add the black olives 15 minutes before the end of cooking. - Adjust the seasoning with salt and pepper if necessary. #### Serving: - Serve the gardianne piping hot, accompanied by Camargue rice or steamed potatoes. And there you have it—your Bull Gardianne is ready to enjoy! This rich, aromatic dish is perfect for a convivial evening. Enjoy your meal!