The Bull Guardian

It is necessary to choose from Camargue bull meat PDO. Choose a meat to simmer, such as collar, cheek or slice.

Bull is a tender and tasty meat, which allows itself to simmer for a long time in red wine.
La gardiane de bull (the daube des gardians) is a specialty based on Camargue bull meat that is cooked with red wine and is eaten in winter by the fire. It's a real treat for the taste buds !
The bull is a tender and tasty meat, which is akin to beef, some say that it has a more character (a bit like the people from home; -).
But contrary to what one might think, the bull is not a meat with a very powerful taste like game, I would even say that its taste is quite subtle. But I let you judge for yourselves !
One tip: if you want your dish to be really tasty, start preparing it the day before !

Ingredients for 4 people:

- 1 kg Camargue bull meat PDO (collar, cheek, tip of panties or slice)
- 2 bay leaves 
- 2 thyme branches
- 1 piece of dried orange peel
- salt, pepper and vinegar (for marinade)
- 1 clove of garlic (reserved for the next day)
- 300 g onions
- 1 bottle of a good full-bodied red wine

The day before:

Marinade : Cut the meat into cubes, cut the onions coarsely, and cover with red wine. Add a drizzle of vinegar, thyme, bay leaf (broken so that the aroma is better off), orange peel and marinate in cool overnight.

The next day:

- Preparation : Drain the meat that you will brown in the pan in olive oil.
- Once all the meat cubes are well browned, unglaze the frying pan with the marinade passed in Chinese and poured hot over it into the cooking pan.
- Add the raw onions of the marinade, thyme, bay leaf, orange peel, salt, pepper and crushed garlic clove.
- Take care that the meat is well covered with liquid and add, if necessary water.
- Simmer for two and a half to three hours.
- At the end of cooking, if your sauce is too liquid, make a bond with a little flour or corn.

Serve hot with Camargue rice.