1. Marinate salt pork in brandy, parsley and pepper for 2-3 hours.
2. Combine flour, salt, pepper, and Cayenne. Dredge beef in seasoned flour and brown the meat in a heavy saucepan with half the butter. Add the onions and brown. Transfer beef and onions to a casserole with lid.
3. Drain pork, reserving marinade and brown in butter; add to beef. Deglaze skillet with marinade and 1/4 cup beef broth. Pour over meat. Add wine, thyme, and enough broth to cover meat. Cover and bake in a preheated 375º oven for 2 hours.
4. Sauté mushrooms in 2 tablespoons butter for few minutes. Add to meat.
5. Parboil the small pearl onions, drain and sauté in butter to brown lightly. Add to meat, cover, and continue cooking for 1 hour. Add more wine or broth if needed.