John Myers
Slightly Different Bread (a Chilli-paprika-ground Beef Bread)
The perfect slightly different bread (a chilli-paprika-ground beef bread) recipe with a picture and simple step-by-step instructions.
- 1,25 kilogram Ground beef
- 2 piece Chili pepper finely chopped
- 2 piece Garlic cloves chopped
- 1 piece Chopped onion
- 250 g Colorful pepper strips
- 3 Discs Wholemeal toast bread crumbled without crust
- 2 piece Egg
- 2 tbsp Minced meat spice see my KB
- 2 cups Multi-Purpose breadcrumbs see my KB
- 2 tbsp Seasonal herbs finely chopped
- 2 tbsp Rapeseed oil
- 6 tbsp Chili honey
- I first roasted the paprika strips, chilli, onion and garlic in a little olive oil and then let them cool.
- Mix the roasted vegetables with the egg, mince, toasted bread and seasoning well. Shape the mixture into a loaf of bread and roll it in the breadcrumbs.
- Preheat the electric oven with the mold set to 80 degrees. Fry the breaded meatbread in rapeseed oil on both sides and place in the preheated dish.
- Now let the meatbread cook in the middle of the oven at 80 degrees for about 3-4 hours until the core temperature is 70-72 degrees.
- Finally turn the temperature up to 180 degrees so that the bread gets a nice crust.
- When the desired core temperature has been reached, the bread is spread with the chilli honey and briefly grilled.
- We had boiled potatoes and butter vegetables with the juicy, spicy meatbread. I didn’t make any sauce. We put some of the gravy from the mold (see 2nd picture) over the potatoes.
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