See below ingredients and instructions of the recipe
1 md Onion, top and bottom cut -- chuck, or round) cut
-- off and reserved -- into 1-inch cubes
1 Pepper, red bell, top and 1 tb Garlic, finely chopped
-- bottom cut off and re- 2 1/2 tb Chili, powder
-- served 1 pn Pepper, red, ground
1 Pepper, green bell, top 1 pn Pepper, black, ground
-- and bottom cut off and 1/2 c Vermouth, dry OR
-- reserved 1/2 c Wine, white, dry
2 Corn, ears 4 c Stock, veal *
2 tb Oil, vegetable or more 3 c Cream, whipping
12 oz Beef, stew meat, (shin,
* 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
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
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
(Combine unstrained half and solids from strained half and
reserve as a stew for another meal. Further cooking may be
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