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1
In large, enameled cast-iron casserole, melt 2 tbsp butter.
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2
Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
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3
Transfer bacon with slotted spoon to paper-towel lined plate.
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4
With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
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5
Season meat with salt and pepper.
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6
Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
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7
Transfer to large plate.
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8
Lower heat to moderate for second batch if the butter starts to brown to quickly.
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9
Remove the strings and keep the steaks intact if possible.
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10
Preheat oven to 350*F.
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11
Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
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12
Cook over moderate high heat, stirring about 8 minute.
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13
Transfer half the onions to a plate.
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14
Stir the remaining 1 tbsp butter into the onions in the casserole.
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15
Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
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16
Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
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17
Spread the remaining onions and bacon on top.
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18
Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
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19
Transfer casserole to oven and cook for 30 minute.
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20
Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
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21
Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
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22
Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.
