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1
In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter.
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2
Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
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3
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
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4
Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs.
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5
Season the meat with salt and pepper.
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6
Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes.
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7
Transfer to a large plate.
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8
Lower the heat to moderate for the second batch if the butter begins to brown too quickly.
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9
Remove the strings, keeping the steaks intact, if possible.
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10
Preheat the oven to 350.
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11
Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole.
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12
Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes.
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13
Transfer half of the onions to a plate.
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14
Stir the remaining 1 tablespoon of butter into the onions in the casserole.
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15
Nestle the steaks into the onions, overlapping them slightly if necessary.
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16
Add the 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 of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.
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19
Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250 and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender.
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20
Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes.
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21
Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.
