Beef and Onion Patty

Place the ground meats in a large bowl

Remove any membranes from the beef brisket and cut it into cubes, about 1 cm each

Melt the butter or margarine in a skillet and fry the beef until lightly browned

Drain the beef and the liquid that forms in the bowl with the ground meats

In a small saucepan, cook the onion and wine over low heat until the wine is reduced to half

Add the ground meats

Beat the egg

Mix it with the flour, stirring well

Mash the garlic with salt

Add it to the meat mixture along with black pepper and spices

Add thyme and parsley to the egg and flour mixture

Add brandy and mix well

Pour into a bowl with the ground meats, mixing well if necessary

Line a 26 x 12 cm English muffin tin with bacon slices, placing some at the bottom and others on the sides

Place the meat mixture in the center of each cup, spreading it evenly

Lift the bacon slices to cover and add more slices to cover everything

Top with rosemary sprigs

Place in a larger baking dish and bake in a moderate oven (170°C) for 2 hours

Remove from oven

Cover with aluminum foil and place a weight on top (this helps the patty set)

Let cool and refrigerate overnight

Remove the weight, aluminum foil, and rosemary sprigs

Use a knife to reshape

Cut into 18 slices.