Chili-Corn Sauce - Master Chefs

Recipe Ingredients

1		Onion - top and bottom cut (medium)
		Off and reserved
1		Pepper - red bell, top and
		Bottom cut off and re- - - served
1		Pepper - green bell, top
		And bottom cut off and - - reserved
2		Corn - ears
2 tablespoons	30ml	Oil - vegetable or more
12 oz	340g	Beef - stew meat, (shin, - chuck, or round) c
		Into 1-inch cubes
1 tablespoon	15ml	Garlic - finely chopped
2 1/2 tablespoons	37ml	Chili - powder
1		Pepper - red, ground
1		Pepper - black, ground
1/2 cup	118ml	Vermouth - dry or
1/2 cup	118ml	Wine - white, dry
4 cups	948ml	Stock - veal *
3 cups	711ml	Cream - whipping

Recipe Instructions

* Recipe for VEAL STOCK follows in another recipe file.

For Chili-Corn Sauce: Coarsely chop the reserved trimmings from your onions and peppers; set aside.

Cut the whole onion and peppers into a neat fine dice; set aside.

With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.

In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.) Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2 minutes.

Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.

Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.) Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.) Remove and discard corncobs.

Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.

(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)

Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York

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