Recipe: Veal Axoa

Name: Axoa de veau
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 portions
Ingredients: 700 g de noix de veau fermier taillée en petits dés d'1 cm environ; Garniture; 1 oignon émincé finement; 1 poivron vert et 1 poivron rouge évidés et taillés en petits dés; 2 gousses d'ail dégermées et hachées; 1 belle tomate bien mûre (en saison) taillée en petits dés ou, hors saison, entière au jus en conserve; 1 cuillerée de concentré de tomate; Thym citron, 2 feuilles de laurier et un peu de basilic; 1 cuillerée à soupe de poudre de piment d'Espelette; Huile d'olives bien mûres; Vin blanc sec d'Irouléguy (si possible); Sel fin

By chef patrick Asfaux Other dishes

Prep 20 min

Cook 60 min

Total 1h20

Servings 4 serv.

This dish, typical of Basque cuisine, is a delight when prepared well with quality local ingredients.

Ingredients for 4 servings

700 g of farmhouse veal loin cut into small 1 cm cubes

Garnish

1 onion thinly sliced
1 green bell pepper and 1 red bell pepper, cored and cut into small cubes
2 garlic cloves, germ removed and chopped
1 large ripe tomato (in season) cut into small cubes, or out of season, whole canned tomatoes in juice
1 tablespoon tomato paste
Lemon thyme, 2 bay leaves and a little basil
1 tablespoon Espelette pepper powder
Ripe olive oil
Dry white wine from Irouléguy (if possible)
Fine salt

Step-by-step directions

1 One hour before, place your veal in a bowl, salt it, then add your thyme and bay leaves.

2 In a Dutch oven, pour 2 tablespoons of olive oil and gently cook your onions for 5 to 6 minutes, then add your bell pepper cubes, garlic and tomato, tomato paste, salt and dust with Espelette pepper powder, moisten with 10 cl of wine or water, let it stew gently for 15 minutes covered.

3 Meanwhile, pour 2 tablespoons of olive oil into a skillet, then sear your pieces of meat in it, then turn off the heat and cover.

4 When the vegetables are done cooking, pour the contents of your skillet with the roasted meat into them and let it cook gently covered for another 30 minutes, then taste and adjust the seasoning. Your Axoa is now ready to be enjoyed.

5 Can be served with various possible garnishes: boiled potatoes, pasta, etc.

Chef Patrick's Comment

Voici comment moi je le préfère :

Etalé tiède sur une grande tranche de pain de campagne grillée mais aussi avec de bonnes tagliatelles en s'en servant comme si c'était une « bolognaise .

Noix de veau Veau Basque Plats familiaux Plats traditionnels Cuisine basque