Sprinkle the meat with salt and black pepper and rub in some olive oil. Grill the meat briefly on the grill of The Bastard until it gets a nice colour on all sides. Remove the meat from The Bastard and cut into smaller pieces. Place the plate setter. Place the Dutch Oven on the grid with a dash of oil. Slice the onions and fry them together with the bacon until a nice brown colour. Add the tomato passata and flour and keep stirring. Add the port and allow to reduce a little. Add the beef stock to the pan and then the gingerbread, star anise, cloves, cayenne pepper, thyme, paprika, cumin, nutmeg and bay leaf. Let everything simmer and add the meat. Put the lid on the pan and let it simmer for about 2 hours. Keep stirring occasionally and add stock if necessary, so that the meat remains covered by the ragout sauce. The meat is ready when you can easily pull it apart.