1. peel onions. 2 Cut onions into coarse wedges. Peel garlic and chop coarsely. Coarsely crush pimento seeds. Slit, seed and coarsely chop chili peppers. Heat 8 tbsp oil in a very large saucepan. Briefly sauté garlic, new spice, onion slices and chili in it over high heat. Sprinkle with the ground cloves and extinguish with white wine. Add the bacon, fill with 5 liters of warm water and season with salt. Cover and simmer on low heat for about 1 hour, 30 min.
In the meantime, remove the skin from the pumpkin, cut it into 8 cm wide wedges, remove the seeds and the flesh. Remove the skin from the sweet potatoes and cut into 6 cm thick slices. Remove the skin from the carrots. 3.
Season the two pieces of roast beef with salt and season with pepper. Fry each roast beef piece in a frying pan in 4 tbsp hot oil at high temperature until golden brown on each side. After 1 hour, add to the bacon form and cook for another 25 minutes with the lid closed.
In the meantime, finely dice the remaining onion and sauté in the remaining oil. Add the tomatoes. Pour 500 ml of the meat stock through a sieve. Add the tapenade and simmer for 10-15 minutes at low heat.
At the end of cooking, remove the meat and bacon from the broth and wrap them separately in aluminum foil. Bring the meat stock to a boil over high heat. Add the sweet potato
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