Ingredients Jump to Instructions ↓

  1. 1 Onion - top and bottom cut (medium) Off and reserved

  2. 1 Pepper - red bell, top and Bottom cut off and re- - - served

  3. 1 Pepper - green bell, top And bottom cut off and - - reserved

  4. 2 Corn - ears

  5. 2 tablespoons 30ml Oil - vegetable or more

  6. 12 oz 340g Beef - stew meat, (shin, - chuck, or round) c Into 1-inch cubes

  7. 1 tablespoon 15ml Garlic - finely chopped

  8. 2 1/2 tablespoons 37ml Chili - powder

  9. 1 Pepper - red, ground

  10. 1 Pepper - black, ground

  11. 1/2 cup 118ml Vermouth - dry or 1/2 cup 118ml Wine - white, dry

  12. 4 cups 948ml Stock - veal

  13. 3 cups 711ml Cream - whipping

Instructions Jump to Ingredients ↑

  1. 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.)


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