1/4 pound lean slab bacon, cut into small dice
2 tablespoons vegetable oil
4 pounds boned and rolled beef rump (or leg of mutton or fresh ham)
2 large yellow onions, peeled and sliced thin
3 large garlic cloves, peeled and minced
2 large bay leaves (do not crumble)
3 whole cloves
3 tablespoons tomato paste
4 cups dry white wine
1/2 teaspoon salt
1. Preheat the oven to 400 F (200 C). Saute the bacon in the vegetable oil in a large heavy kettle over moderately low heat 5 to 6 minutes until all drippings cook out and only crisp brown bits remain; lift with a slotted spoon to paper toweling to drain.
2. In the drippings, brown the beef well on all sides over moderately high heat. Lift the beef from the kettle for the time being. Dump the onions, garlic, bay leaves, peppercorns, and cloves into the kettle and saute, stirring often over moderate heat, 8 to 10 minutes until touched with brown. Blend in the tomato paste, turn the heat down low, cover, and steam 20 minutes. Scoop half the tomato mixture into a small heat-proof bowl, return the beef and bacon to the kettle, then spoon the tomato mixture on top. Add the wine and salt and bring to a simmer.
3. Cover and bake 2 hours; uncover, and turn the beef over in the kettle liquid. Lower the oven temperature to 325 F (160 C), and bake uncovered about 1 hour longer or until tender and browned on top. Note: If at any point the kettle should threaten to boil dry, add a little water or additional dry white wine. Slice the meat thin and serve with boiled or roasted potatoes and a green vegetable.