Beef with Onion Puree (piece de Boeuf au Oignons En Puree)

Cut the bacon into strips, put into a shallow dish, season with salt, pepper and pinch spices (I used nutmeg, allspice, garlic & cumin) since they did not specify), sprinkle with 2 tablespoons brandy, mix and allow to stand for 20 minutes ,turning from time to time. Lard the meat with bacon strips, and pierce well and sprinkle with freshly chopped parsley. Season with salt, pepper, chopped thyme and pounded bay leaf. Put in deep dish, pour brandy and wine over the meat and allow to marinate in fridge for 5 hours, turning occasionally. (The meat should be entirely submerged in the marinade) Drain and dry with cloth. Heat 2 tablespoons butter and brown the meat on all sides. Add the stock and enough of the marinade to just cover the meat. Simmer very gently in a slow (250F deg) oven for 4 hours, turning the meat from time to time. Peel and slice onions and fry lightly in 2 tablespoons butter, and add to the braising pan for the last hour of cooking. Remove 1/2 cup of pan juices and reserve. Wash the rice in several waters and add to pan, along with the onions. Remove the meat and cut int o uniform slices, carving across the grain. Rub onions and rice through a sieve. The puree obtained should have a light and creamy consistency. If the pan juice have been reduced too much , thin down with a little water. If the rice and onion puree is too liquid, continue simmering until the de sired consistency is reached. Check seasoning. Reform the meat into its original shape, sandwiching the slices together with puree. Mask the whole piece with the rest of the puree and sprinkle with freshly grated bread crumbs, fired in butter. Spoon over a little melted butter and put into a very hot oven to brown the top. Reheat the reserved pan juices, thicken slightly with a pinch of corn starch and pour around the meat. Serves 6-8.