L’axoa de veau espelette

Name: L’axoa de veau espelette (Veal with peppers and spices)
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt; 1 clove garlic; 10 baby sweet green peppers cut in finger-sized strips; 1 sweet red pepper; 4 tbsp sunflower oil; 800 g shoulder of veal cut into bite-sized cubes; 1 onion, finely chopped; 1 tsp piment d’Espelette or 2 whole piments, deseeded and chopped fine

Veal with peppers and spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

There are other groups of growers all over the South-West, including in the Basque country where the traditional axoa fricassée is a local favourite.

Ingredients

4 tbsp sunflower oil
800 g shoulder of veal cut into bite-sized cubes
1

Europe
Spain
United Kingdom
France
Lozère
Cantal
Aveyron
Stew
Mediterranean
Basque
South-West France
Gluten-free

Method

Heat the oil in a large heavy-based pan. Fry all the ingredients, stirring, for 8 minutes over good heat, then for another 8 over reduced heat.

Cover and simmer another 10 minutes. The meat juices should clarify. Serve with pommes rissolées.