Ingredients Jump to Instructions ↓

  1. 1 md Onion, top and bottom cut -- chuck, or round

  2. -- off and reserved -- into 1-inch cubes

  3. 1 Pepper, red bell, top and 

  4. 1 tb Garlic, finely chopped

  5. 1/2 tb Chili, powder

  6. -- served 1 pn Pepper, red, ground

  7. 1 Pepper, green bell, top 

  8. 1 pn Pepper, black, ground

  9. -- and bottom cut off and 1/2 c Vermouth, dry OR -- reserved 1/2 c Wine, white, dry

  10. 2 Corn, ears 

  11. 4 c Stock, veal *

  12. 2 tb Oil, vegetable or more 

  13. 3 c Cream, whipping

  14. 12 oz Beef, stew meat, 

Instructions Jump to Ingredients ↑

  1. * Recipe for VEAL STOCK follows in another recipe file.

  2. For Chili-Corn Sauce: ==

  3. Coarsely chop the reserved trimmings from your onions and peppers; set aside.

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

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

  6. 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.)

  7. Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.

  8. Add the garlic to the mixture and toss 2 minutes.

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

  10. Add the vermouth and reduce the mixture for 2 minutes.

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

  12. Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.)

  13. 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.)

  14. Remove and discard corncobs.

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

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

  17. 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 —–


Send feedback