Warm Beef Dip with Crudités
1 pound ground brisket or other fatty meat
1 tablespoon minced garlic
1 medium yellow onion,1/4 inch dice
1 tablespoon minced fermented black beans
1 medium eggplant, peeled, 1/4 inch dice
3 tablespoons ketchup
1 heaping teaspoon of sambal
Carrot sticks, celery sticks, Jicama sticks, zucchini sticks
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
In a sauté pan coated lightly with oil, season, and sauté meat on medium heat until medium rare. Remove from the pan set aside. In same pan, coat again with oil, sauté garlic, onions, and eggplant. Cook until very soft, 8-10 minutes. Add back the meat, sambal and ketchup and check for seasoning. Serve dip warm with crudités, dip and enjoy.
Chateau de la Brouilly100% Gamay The wine has greater body and a longer life than most Brouilly. Light and fragrant, deep purple in color, it is full of the typical berry-like flavors that are hallmarks of the best Brouilly. Fermented in stainless steel vats then bottled the following spring to capture the fruit of the Gamay grape. Serve slightly chilled.