Hi tykita :-) Here are 3 recipes for you to try. I found these on the internet and have not tried them. I hope that one will be similar to what you are looking for.

Jamaican Roast Beef

INGREDIENTS :

1 medium rib eye
1 small onion
2 gloves garlic
Thyme
Scallion
Crushed pimiento seeds
1/2 hot scotch bonnet pepper
Pick-a-pepper sauce
Paprika
Corn starch
Soy Sauce
Ketchup
Oil
Salt & Black pepper

METHOD:

1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
2. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
4. Let stand for a while.
5. Heat oil in skillet, shake excess seasoning off. Add meat.
6. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
7. Keep adding water until cooked.
8. When cooked, remove from skillet to make gravy.
9. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas

Jamaican Patties

For Pastry:
4 c Flour
1/2 ts Baking powder
2 ts Turmeric
1 t Salt
1 c Vegetable shortening -- at room temperature

Traditional Patty Filling:
1 1/2 lb Ground beef or pork
2 Onions -- finely chopped
5 Scallions -- finely chopped
2 Scotch bonnet peppers -- finely chopped (up to 3)
2 tb Fresh thyme leaves -- chopped
2 Garlic cloves
1 tb Ginger root -- grated
2 tb Vegetable oil
5 c Fresh breadcrumbs -- (3/4 pound)
3/4 ts Turmeric or Jamaican curry powder, * see note
Salt and pepper -- to taste
3/4 c Water

To make the pastry dough, sift together the flour, baking powder, turmeric & salt. Cut in the shortening with a pastry blender or 2 knives until the dough has the consistency of coarse cornmeal. While mixing in an electric mixer with a dough hook or by hand with a fork, slowly add cold water to the dough just till the dough holds together. For a light crust avoid overworking the dough. Wrap the dough in foil or plastic and chill it while you make the filling. (You can refrigerate the dough as long as overnight, but remember to let it warm up a little before using it.)

To make the filling, put the beef or pork into a bowl and add the onions, scallions, scotch bonnet peppers, thyme, garlic & ginger. Mix well. Heat the oil in a dutch oven or large skillet and cook the meat over medium high heat until it is lightly browned, about 10 minutes. Add the bread crumbs, turmeric, salt & pepper & stir well. Add the water, cover the pan, and simmer the mixture for 30 minutes. The mixture should be the consistency of thick chili- wet, not runny or dry & crumbly. Allow the filling to cool while you roll out the pastry.

Preheat the oven to 400 degrees F. To assemble the patties, divide the dough into 24 equal pieces. On a lightly floured surface, roll out each piece of dough to the thickness of a pencil (1/4 inch). Using a small soup bowl or a 4-inch round cookie cutter, cut the dough into a circle. Keep the patty dough circles moist by stacking them and covering them with a damp cloth. After all the circles are cut out, spoon enough filling into the center of each circle to cover half of it. Fold the pastry circle in half, and crimp the edge with a fork. Bake the patties on an ungreased baking sheet for 30 to 35 minutes. Serve them hot. Freeze leftovers for a quick snack later on.

Pastry Notes: You can substitute curry powder or ground annato in the pastry dough. Suet, lard, butter or a combination of these, in place of the vegetable shortening, adds extra richness to the crust.

Filling note: If you want to use Jamaican curry powder instead of turmeric in the filling, here's the recipe provided in the book:


5 parts ground turmeric
4 parts coriander seeds
3 parts cayenne
3 parts fenugreek seeds
2 parts cumin seeds
2 parts whole black pepper
2 parts star anise or aniseed
2 parts yellow mustard seeds
1 part whole cloves
1 part ground ginger
1 part grated nutmeg
1 part whole allspice
Combine all ingredients (mix & grind in mortar or coffee grinder). Store in a tightly sealed jar away from light & heat. Yields as much as you desire.

**This version is as good as any I have found. I use curry powder and lard in my crust and French bread for the crumbs.
From: Traveling Jamaica with Knife, Fork & Spoon - A Righteous Guide to Jamaican Cookery Author(s): Robb Walsh & Jay McCarthy

Jamaican Steak
Makes 6 servings

A sweet blend of orange and lime juices, ginger, garlic, and hints of cinnamon and cloves makes the perfect marinade for flank steak.

Ingredients
2 pounds beef flank steak
1/4 cup packed brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1-1/2×1 inches) fresh ginger, minced
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Shredded orange peel
Shredded lime peel

Score both sides of beef.* Combine sugar, juices, garlic, ginger, grated peels, salt, pepper, cinnamon and cloves in 2-quart glass dish. Add beef; turn to coat. Cover and refrigerate steak at least 2 hours. Remove beef from marinade; discard marinade. Grill beef over medium-hot KINGSFORD® (charcoal) Briquets about 6 minutes per side until medium-rare or to desired doneness. Garnish with shredded orange and lime peels.

*To score flank steak, cut 1/4-inch-deep diagonal lines about 1 inch apart in surface of steak to form diamond-shaped design.

© The Kingsford Products Company