| Time | Servings | Difficulty |
|---|---|---|
| 02:35 | 4 | Easy |
Introduction
Veal Axoa (pronounced “achoa”) is a Basque specialty. It’s a super tender, fragrant, slow-cooked veal stew with peppers and piquillos.
The extra thing:
- Serve with rice or pasta.
Ingredients
| 700 g shoulder of veal in pieces | |
| 2 shallot | |
| 2 cloves of garlic | |
| 1 yellow pepper | |
| 1 green pepper | |
| 1 red pepper | |
| 4 piquillos | |
| 2 slices bayonne ham | |
| 1 tbsp brown sugar | |
| 1 bouquet garni | |
| 15 cl water | |
| 1 tsp espelette pepper | |
| 1 tsp olive oil |
Instructions
|
1
|
Peel and chop the garlic and shallots together.
Roughly chop the ham, set aside. Cut and seed the peppers and piquillos and cut everything into small cubes. To book. |
|
2
|
Pour the oil in a casserole dish and bring to medium / high heat.
Brown the meat for 5 minutes on all sides. Add the garlic / shallot mixture, piquillos and peppers. Mix, sprinkle with brown sugar. |
|
3
|
Wet with water, season, add the bouquet garni and the chopped ham.
Lower the heat to low, cover and simmer for about 2 hours. |
|
4
|
At the end of cooking, remove the lid to let the sauce reduce.
Then sprinkle with Espelette pepper and serve immediately. |
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