Beef (or bull) gardiane with olive oil

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Beef (or bull) gardiane with olive oil
Photo credit: Céline de Cérou

For this reimagined recipe for bull’s gardiane (or beef, if you can’t find any bull in your local area), you’ll be using rosé wine and olive oil from Aix-en-Provence – PDO ripened olives!

A PDO
Preparation
30 min
A PDO
Resting time
8h
A PDO
Cooking time
2h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Gluten-free All year round

Ingredients

A PDO
For 6 personnes
  • 1 kg

    beef (or PDO Camargue bull, cut into cubes)
  • 4 c. à soupe

    olive oil from Aix-en-Provence – ripened olives PDO
  • 2 feuilles

    broken bay leaves
  • 2 branches

    thyme
  • 1 morceau

    dried orange peel
  • 300 g

    onions
  • 3 gousses

    garlic
  • 1 bouteille

    full-bodied rosé wine
  • 1 filet

    of vinegar

  • Salt and freshly ground pepper

Tip

For this recipe for gardiane made with bull (or beef), we recommend using an olive oil from Aix-en-Provence – PDO matured olives – for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem – you can also use an olive oil from Provence – made from ripened olives (PDO) – or from the Vallée des Baux-de-Provence – made from ripened olives (PDO) – or any French olive oil made from ripened olives.

Instructions

The day before:

  • Place the cubes of meat (beef or bull) in a large mixing bowl.

  • Add the roughly chopped onions, bay leaf, thyme and orange zest.

  • Pour over the rosé wine until the meat is well coated.

  • Add a dash of vinegar and 2 tablespoons of olive oil from Aix-en-Provence – PDO matured olives – cover and leave to marinate in the fridge overnight.

On the day itself:

  • Drain the meat, keeping the marinade to one side. Set the onions aside.

  • In a hot frying pan, brown the onions in 1 tablespoon of olive oil from Aix-en-Provence – PDO ripened olives. Set them aside.

  • In a casserole dish, brown the pieces of meat in olive oil from Aix-en-Provence – matured olives PDO. This oil, with its more intense and slightly sweet flavour, will bring out the best in the meat and enhance the flavours of the dish.

  • Add the browned onions, the marinade, the crushed garlic, the vinegar, a little salt and some pepper. Check that the meat is completely covered (add a little water if necessary).

  • Leave to simmer gently for 1½ to 2 hours, covered, keeping an eye on the sauce as it reduces.

  • Serve piping hot, accompanied by Camargue rice, to stay true to the local flavour.

Tip

For this recipe for gardiane made with bull (or beef), we recommend using an olive oil from Aix-en-Provence – PDO matured olives – for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem – you can also use an olive oil from Provence – made from ripened olives (PDO) – or from the Vallée des Baux-de-Provence – made from ripened olives (PDO) – or any French olive oil made from ripened olives.

We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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