French
Axoa
“A robust and rustic stew, with tender veal and the warmth of Espelette pepper, offering a hearty embrace.”
Veal Shoulder
Bell Pepper
Onion
Garlic
Espelette Pepper
White WineMedium1.5 hours
Where it comes from
Originating from the Basque village of Espelette, Axoa is traditionally served on market days, showcasing the region's celebrated Espelette pepper and pastoral heritage.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Cube veal shoulder and season with salt and Espelette pepper.
- 2
Heat olive oil in a pot and brown the veal, then set aside.
- 3
Soubresauter chopped onions, bell peppers, and garlic in the same pot until softened.
- 4
Return veal to the pot, deglaze with white wine, and add bay leaf.
- 5
Simmer the mixture until the veal is tender and flavors meld.
