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 Irouléguy AOC or the Madiran AOC. Here is a simple and generic recipe. “Axoa”, pronounced “a-t-sho-a”, the “X” becomes an “sh” orally.
- 2,2 pound(s) Veal shoulder
- 1 Red pepper
- 1 Onion
- 8 Garlic clove
- 1 Oil
- 1 Bay leaves, parlsey, thyme
- 1 salt
- 1 Strong Espelette pepper
- 1) Slice the onion and the garlic thinly
- 2) Take off the seeds from the green chili peppers + the red pepper. Dice them.
- 3) Brown the whole lot in oil on a pan during 10 minutes.
- 4) Add the diced meat, the herbs, salt and the Espelette pepper.
- 5) Sauté the whole lot during 5mn, add a small glass of water or broth.
- 6) Leave it simmer (under cover) during 45 or 60 mn in a boiler.
- 7) 10 minutes before the end of the cooking time, take off the cover.
- 8) It is recommended to prepare it the day before.
- 9) Simmer again for 10 mn covered and 10 mn uncovered.
- 10) 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 appétit ; )
This recipe is a personal recipe added by Cathy253 and has not been tested or endorsed by MyRecipes.
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Veal Axoa Recipe at a Glance
- COURSE: Main Dishes