Easy calf axoa
Enjoy the summer to escape to the Basque Country for a meal by cooking this tasty Axoa veal easy green and red peppers and the famous pepper Esplette. This colorful, sun-drenched dish will delight young and old alike.
Preparation Guide: Easy Calf Axoa
- 1.8 kg of veal shoulder (or skipped)
- 3 green peppers
- 3 red peppers
- 3 onions
- 1 head of garlic
- 1 pocket of green peppers
- Aromatic herbs of your choice (rosemary, thyme, basil, savory, etc.)
- 40 cl of white wine
- 3 c. veal stock
- 2 tbsp. tomato paste
- 1 C. cornflour
- salt pepper
STEP 1Cut the shoulder or veal sauté into small pieces. Peel and slice the onions. Wash the peppers and peppers and slice them too.
2ND STEPIn a casserole, heat the olive oil and take the meat over very hot fire. Add the minced onions and peppers, the garlic cloves peeled and crushed. Wash the aromatic herbs, chop them to add them to the meat.
STEP 3Brown the veal and vegetables. Salt and pepper lightly. Wet with a white wine. Add water and tomato paste.
STEP 4Continue cooking for 30 minutes. Sprinkle with Espelette pepper, mix and leave on the heat for 5 minutes. At the end of cooking, add the veal stock and cornflour to bind the sauce.
Report an error on the recipe
To be appreciated, the veal must be tasty and tasty. So add enough Espelette pepper because it is the main ingredient. Serve the axoa with easy veal, accompanied by a few steamed potatoes as tradition dictates.
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