Peel and chop onion and garlic, chop capers, anchovies and parsley. Not too small. Reserve
Slice the meat into roughly half-inch thick pieces. Set aside and reserve.
Mix all the ingredients and add salt and pepper. Keep the olive oil for the next day. Reserve in the fridge overnight.
The day you serve the dish:
Five (5) hours before serving, in a cast-iron casserole, add olive oil and your meat preparation, heat on the stove for 10 minutes. Cover and cook in the oven at 120ºC (300ºF) for 3 to 4 hours. Allow the dish to rest for 1 hour before serving.
Serve with black Camargue rice or boiled potatoes
You will also hear this recipe be called Aigriada - aigre is the French word for sour - but no worries this is not a sour dish at all!