RECIPE OF BEEF BEAUCAIROISE

For four people

1kg of « paleron » - a special shoulder cut of beef
200 g of bacon
2 onions
2 cloves of garlic
1 bottle of red wine AOC Costières de Nîmes
Rice of Camargue
3 Anchovies, some cloves, 50 g of capers

Marinate the chopped morsels of beef with onions, cloves, garlic, and wine for 24 hours.
Fry the beef in olive oil to seal in the flavours with the bacon, onions and garlic. Add the wine after the beef has been fried on all sides.
Let it cook at low heat for 2h30.
Crush the anchovies and mix with the capers. Add to sauce and let it cook for another 15 minutes
Serve with the rice of Camargue..