Remove fat from meat and reserve. Marinate meat over night in a mixture of the onion, shallots, parsley, bay leaf, thyme, oil, wine, salt and pepper. Put a strip of the reserved beef fat in the bottom of a roasting pan. Put meat on top, season all over with some salt and pepper place another piece of fat over it, and add 3 tablespoons strained marinade. Transfer meat to a serving platter and keep hot.
Strain juices from roasting pan and combine in a saucepan with remaining strained marinade.
Cook until reduced a little, allow to stand a few minutes, and skim fat from top. Add wine vinegar, reheat, and serve separately as a sauce for roast. First salt the meat and blend well. Add bulgur and knead all together like dough, adding water a little at a time, until meat and bulgur stick together forming a smooth mixture. Knead about 10 minutes.