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