Ingredients
Recipe for 4 people.
| 🍖 1 kg of veal shoulder | 🌶️ 4 mild green peppers from Anglet |
| 🫑 1 red bell pepper | 🧅 2 onions |
| 🧄 4 cloves of garlic | 🧂 Piment d’Espelette powder |
| 🧂 Salt | 🍖 120 g of Bayonne ham |
Utensils
| 🧑🍳 Chef’s knife | 🍳 Wooden spoon |
| 🥄 Wooden ladle | 🔪 Cutting board |
| 💧 Colander | 🍽️ Plate |
| 🔥 Cooking pot or Dutch oven | ⏱️ Timer |
Preparation step by step
Preparation time: 20 minutes
Cooking time: 1 hour
Rest time: None
Total time: 1 hour 20 minutes
STEP 1: Cut the veal shoulder into small pieces to ensure even and quick cooking during preparation.
STEP 2: Peel and slice the onions, then peel the garlic cloves and chop them finely to release their aromas.
STEP 3: Wash the bell peppers and mild peppers, then remove the seeds before dicing them into small cubes.
STEP 4: Sauté the onions and garlic in a large pan with a bit of oil until they are translucent.
STEP 5: Add the pieces of veal to the pan, browning them on all sides to fully develop the flavors.
STEP 6: Then incorporate the bell peppers and peppers, continuing to cook for a few minutes to soften the vegetables.
STEP 7: Season with piment d’Espelette, salt, and let everything simmer on low heat for about 45 minutes.
Preparing an axoa de veau is a wonderful way to celebrate Basque cuisine. With simple ingredients like veal, bell peppers, and mild peppers, this dish perfectly fits into the tradition of family recipes. Its preparation does not require complex techniques, making it accessible to all, even beginners in cooking.
Besides being comforting, the axoa de veau is a convivial dish that will delight your guests’ taste buds. Served with bread or accompanied by rice, it will bring warmth and flavors to your table. Don’t hesitate to share this good meal with your loved ones for even more moments of conviviality.
