Gardiane de Taureau (Bullherd’s Beef Stew)

Cooking mediterranean

Cooking mediterranean

For 800 grams to 1 kilo of beef, allow 1 litre of a red wine, such as Costières. Put in 3 medium sliced onions, 3 cloves, 1 sprig of thyme and one of rosemary, 1 bay leaf, 1 pinch each of cooking salt and pepper. Some experts add ½ glass of wine vinegar.

 Cut the meat into pieces of about 60 to 80 grams and leave to marinate for 24 hours. Take out the meat, let it drain and then fry it in a frying-pan with a little oil or a little lard for about 10 minutes. Sprinkle with a little flour. Strain the marinade with a conical strainer, or just strain it over the pieces of meat. Cook slowly for 45 minutes, then let it simmer very gently, off the direct heat, for two hours.

 Meanwhile warm some flour in a little oil. As soon as the mixture begins to brown add a glass of bull’s blood. Once it is thickened, pour it into a well-warmed earthenware casserole dish.

 Serve with white Camargue rice.