An international combination of real beef, herbs, spices, and French bread is great on appetizers, lunch, or dinner, and delivers a red-hot aroma that it relishes.
- 2 lbs. ground beef
- ½ teaspoon Accent
- 8 sprigs of thyme
- 2 oz. escallion or (1 green onion)
- 2 small hot peppers
- 3 teaspoons paprika
- half a loaf French bread
- 1 teaspoon salt
- Grind the escallion and hot peppers in a mincing mill. Add to ground beef with salt.
- Place meat in a saucepan, making a well in the center into 4 sprigs of thyme.
- Cook without adding any water or fat until meat has lost its broth and the only certain amount of oil remains.
- Pour off excess oil and add this to the paprika to be used later on, as strained for coloring meat.
- While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
- Pass bread through the mincing mill and return the ground bread and water with 4 sprigs of thyme and cook until bread is dry. Combine meat and cooked bread.
- Add paprika with sufficient quantity to color the meat to taste.
- Cook together for a further 20 minutes; add Accent.
- Remove from fire. Cool for filling pastry circles. Serve hot with other dishes.
You can make a dough for the Jamaican beef patties instead of French bread while cooking.