Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs New york
Aap
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion, top and bottom cut
-- 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 tb Oil, vegetable or more
12 oz Beef, stew meat, (shin,
-- chuck, or round) cut
-- into 1-inch cubes
1 tb Garlic, finely chopped
2 1/2 tb Chili, powder
1 pn Pepper, red, ground
1 pn Pepper, black, ground
1/2 c Vermouth, dry OR
1/2 c Wine, white, dry
4 c Stock, veal *
3 c Cream, whipping
* 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
