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1
Coarsely chop the reserved trimmings from your onions and peppers; set aside.
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2
Cut the whole onion and peppers into a neat fine dice; set aside.
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3
With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.
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4
In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking.
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5
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.
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6
Add the garlic to the mixture and toss 2 minutes.
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7
Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
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8
Add the vermouth and reduce the mixture for 2 minutes.
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9
Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.
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10
Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency.
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11
Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon .
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12
Remove and discard corncobs.
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13
Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.
