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Axoa
The Basque market-day stew — hand-chopped veal simmered with peppers and Espelette until every strand is coated in paprika-red juices
- Prep
- 25 min
- Cook
- 75 min
- Serves
- 6
Ingredients
- Veal shoulder, hand-chopped into 1 cm dice — 1.2 kg
- Olive oil — 50 ml
- Onions, fine dice — 300 g
- Green peppers, 1 cm dice — 300 g
- Red pepper, 1 cm dice — 150 g
- Garlic, minced — 15 g
- Bayonne ham, diced — 80 g
- Dry white wine — 200 ml
- Chicken stock — 300 ml
- Espelette pepper — 5 g
- Thyme — 3 sprigs; bay 1
- Fine salt — 11 g; black pepper 1.5 g
- Flat-leaf parsley — 10 g
Method
- Dice the veal by knife — mince turns pasty; 1 cm dice is the dish's signature.
- Brown veal in oil in batches over high heat; set aside.
- Soften onions, garlic and ham in the same pot, 6 min.
- Add peppers; cook 6 min. Stir in half the Espelette.
- Return veal; add wine, reduce 3 min; add stock, thyme and bay.
- Simmer, lid ajar, 50–60 min until the veal is tender and the juices are thick and clinging.
- Season with salt, pepper and remaining Espelette; rest 10 min; parsley over.