Step 1

Preheat the oven to 325ºF. In a bowl, combine the onion, garlic, capers, parsley and anchovies.

Step 2

Pour 2 tablespoons of the olive oil into a small lidded casserole—large enough to just hold half the meat in a single layer. Arrange 4 slices of the meat in the bottom of the casserole. Top with half of the onion mixture. Arrange the remaining meat slices in a single layer on top of the first and top with the remaining onion mixture. Drizzle the remaining 2 tablespoons of olive oil over the top and cover the casserole with a lid.

Step 3

Place casserole in oven and roast until meat is tender, about 2-1/2 hours. (You can also cook this on the stovetop, but I think the oven is a better choice—see Kitchen Notes.)

Step 4

At this point, you can serve the dish, but the flavor actually improves if you refrigerate it overnight and reheat it. I popped the cold casserole dish in the oven for half an hour at 325ºF to reheat it while I prepared the sides. (Make sure you use a casserole that can go from the fridge to a hot oven.)