Cut 1 oz (30 g) of (bacon) into thin slices, and the rest - into cubes. Clean the meat from the skin, rub it with salt, black pepper and dried rosemary.
Spike the meat with bacon cubes and fresh rosemary. Leave the remaining bacon to melt in the grease and fry the meat briefly. Add the coarsely chopped onion to the side. Arrange the fried onions with the grease in an oven dish, put a cooking grid on top and then the meat on top of it.
Pour in the wine and put to bake in a preheated 392°F (200 °C) oven for 50-60 minutes. Every 10 minutes or so, baste the beef with 2-3 tbsp of the hot broth. Put the cooked meat on a large plate and cover with foil for 20 minutes.
Make a sauce from the onions and grease in the tray. Heat the remaining oil (if not too burnt) and brown the flour in it. Dilute the sauce with a little broth and add the juices released from the meat in the plate.