Chili-Corn Sauce

Directions

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 .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. Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon .

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.