Veal Axoa
This Basque-inspired veal shoulder dish is a flavorful and comforting meal that will surely become a household favorite. A perfect balance of spiciness from green chili peppers and Espelette pepper, combined with the savory notes of veal, onions, and garlic, creates a delicious and heartwarming stew. Finish it off with a side of potatoes for a satisfying meal that will transport your taste buds to the Basque Country. Enjoy this rich and aromatic dish that is perfect for a cozy dinner with loved ones.
— Constant Cookbook
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
Instructions
- Slice the onion and the garlic thinly
- Take off the seeds from the green chili peppers + the red pepper. Dice them.
- Brown the whole lot in oil on a pan during 10 minutes.
- Add the diced meat, the herbs, salt and the Espelette pepper.
- Saute the whole lot during 5mn, add a small glass of water or broth.
- Leave it simmer (under cover) during 45 or 60 mn in a boiler.
- 10 minutes before the end of the cooking time, take off the cover.
- It is recommended to prepare it the day before.
- Simmer again for 10 mn covered and 10 mn uncovered.
- Accompany this dish with baked or boiled potatoes.
- Little tip : coming from the Basque Country, I found a website with typical products from my region. It is : www.relaisgourmet.com
- I found a promotional code on a discount website of -15% for their whole site. The code is : LB15
- The website is in English as well. Bon appetit ; )
Yield
Serves 4
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