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Veal axoa
Serves 4
More effort
Total time:
The veal Axoa is a typical Basque recipe (the Basque Country is located in the South West of France). Also called Espelette Axoa, it is a traditional recipe from the South West of France which used to be served on fair days! You will accompany it with a robust wine from the same region such as the Irouleguy AOC or the Madiran AOC. Here is a simple and generic recipe.
Skip to ingredients
- - 1kg (2,2 lbs) of veal shoulder
- - 1 red pepper
- - 1 onion
- - 8 green chili peppers
- - 1 garlic clove
- - Oil
- - Bay leaves, parsley, thyme
- - Salt
- - Strong Espelette pepper
Method
step 1
Slice the onion and the garlic thinlystep 2
Take off the seeds from the green chili peppers + the red pepper. Dice them.step 3
Brown the whole lot in oil on a pan during 10 minutes.step 4
Add the diced meat, the herbs, salt and the Espelette pepper.step 5
Saute the whole lot during 5mn, add a small glass of water or broth.step 6
Leave it simmer (under cover) during 45 or 60 mn in a boiler.step 7
10 minutes before the end of the cooking time, take off the cover.step 8
It is recommended to prepare it the day before.step 9
Simmer again for 10 mn covered and 10 mn uncovered.step 10
Accompany this dish with baked or boiled potatoes.step 11
Little tip : coming from the Basque Country, I found a website with typical products from my region. It is : www.relaisgourmet.comstep 12
I found a promotional code on a discount website of -15% for their whole site. The code is : LB15step 13
The website is in English as well. Bon appetit ; )
