Boeuf a la gardiane

A traditional French dish coming from the Camargue region, where meat is sauteed slowly and steadily on a low heat, letting the heat and wine do its magic. Choose a meat best for simmering, such as the neck or cheek.

20 g butter
20 ml mild extra virgin olive oil
800 g beef, cut into 2 cm pieces and pat dry
20 ml cognac VS
300 ml medium powerful red wine
30 g raisins
1 sprig rosemary
10 sprigs thyme
1 bay leaf
15 peppercorns
150 g Kalamata olives (I use the ones with stones)
sea salt to taste
water to cover

Heat a cast iron pan (preferably). When hot, add butter, oil, and half of the meat pieces (so that they are in one layer). Fry on high heat until brown from all sides. Take out and add the rest of the meat. Repeat. When done, add the meat you set aside before.

Add brandy, and either flambe or put on a high heat for 30 seconds. Then add red wine and put on a high heat for a minute. Then, add raisins, rosemary, thyme, bay leaf, salt, and peppercorns (I put them in a tea bag). Mix. Cover with water so that it is 1 cm above the meat. Top with two layers of baking paper, lid, and sautee on a very low heat for 2,5 hours. 

When the time has passed, add olives and boil for 10 minutes on higher heat to heat the olives and reduce the sauce. Serve with a glass of red wine and plenty of fresh bread.