Cut some slits across the top of the roast as long and slightly deeper than the salt pork strips. Combine half the garlic, 1 cup of the onions, the salt, and black pepper, and press into the slits. Then press the salt pork into the beef and tie it securely with string. Try to make an evenly shaped roast to help with the braising.
Choose a pot that's broader and deeper than the roast and melt the lard or bacon drippings over medium heat. Brown the roast well on all sides, keeping the salt pork inside. Add all the remaining garlic and onions, Emeril's ESSENCE, salt and pepper, carrots, celery, mushrooms, parsley, thyme and marjoram to the pot, cooking until the onions are limp. Add the Malbec and enough boiling beef stock to nearly cover the beef. Add the marrowbones. Cover pot and simmer 4 hours, until the beef is very tender.
Remove the beef from the pot and place in a dish to hold the dripping juices. Raise the heat under the liquid within which the beef was cooked and boil hard, uncovered, for 45 minutes. While boiling down the gravy, baste the roast with its dripping juices
Remove the salt pork strips from the beef and slice the beef as best you can (it will fall into chunks and shreds). Place the beef in a serving dish and strain the remaining gravy, seasoning to taste with salt, freshly ground pepper and a small pinch or two of cayenne. Pour the gravy over the beef, and dig in!
Menu ideas range from serving the debris with olive oil-roasted potato chunks and some fresh green veges like broccoli or green beans, or you can go the po-boy direction and serve the debris on freshly-baked crusty French bread, with horseradish-mayonnaise and maybe a touch of Creole mustard. Pop open a bottle of Malbec wine and prepare for bliss!
Makes 10 to 12 servings