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Receta Chili Corn Sauce Master Chefs
by Global Cookbook

Chili Corn Sauce Master Chefs
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Ingredientes

  • 1 med Onion, top and bottom cut off and reserved
  • 1 x Pepper, red bell, top and
  • 1 x Pepper, green bell, top and bottom cut off and reserved
  • 2 x Corn, ears
  • 2 Tbsp. Oil, vegetable or possibly more
  • 12 ounce Beef, stew meat, (shin, chuck, or possibly round) cut into 1-inch cubes
  • 1 Tbsp. Garlic, finely minced
  • 2 1/2 Tbsp. Chili, pwdr
  • 1 pch Pepper, red, grnd
  • 1 pch Pepper, black, grnd
  • 1/2 c. Vermouth, dry Or possibly
  • 1/2 c. Wine, white, dry
  • 4 c. Stock, veal *
  • 3 c. Cream, whipping

Direcciones

  1. Recipe for VEAL STOCK follows in another recipe file.
  2. For Chili-Corn Sauce:Coarsely chop the reserved trimmings from your onions and peppers; set aside.
  3. Cut the whole onion and peppers into a neat fine dice; set aside.
  4. With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mix.
  5. In a large heave saucepan heat 2 Tbsp. of oil till very warm but not smoking. Add in the meat cubes and stir over high heat, shaking the pan, till the meat is nicely browned (about 7 min.)
  6. Add in the minced vegetable trimmings to the meat and toss 4 to 5 min.
  7. Add in the garlic to the mix and toss 2 min.
  8. Add in the chili pwdr, grnd red pepper and black pepper to the mix and stir for 2 min.
  9. Add in the vermouth and reduce the mix for 2 min.
  10. Add in the Veal Stock and reserved corncobs and bring the mix to a boil, stirring.
  11. Boil mix gently, skimming any fat from the surface frequently, till the stock has reduced to a light syrupy consistency
  12. (20 min or possibly more.)
  13. Add in the cream and continue to boil gently, skimming, till liquid is reduced and coats the back of a spoon (about 8 min or possibly longer.)
  14. Remove and throw away corncobs.
  15. Strain half of the mix into a clean saucepan, add in corn and vegetable mix to strained liquid, boil for 2 min, 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.)