Grillade des mariniers du Rhône

This recipe for a grillade of beef in the manner of the fishermen from the Rhone delta sweats the beef in a blanket of sliced onions before adding red wine and aromatics, in which the meat is simmered to melting tenderness. It is not really a grillade at all, of course, but a ‘boatmen’s braise’ of beef and onions in red wine. Anchovies are sometimes added to the dish to give it emphasis, as in this recipe, much in the way that the ancient Romans used to add garum salarum