The veal Axoa

    2 hours 25 min

    The veal Axoa is a typical Basque recipe. The Basque Country is located in the southwest of France. Also called Espelette Axoa, it is a traditional recipe from the southwest of France which used to be served on fair days! You will accompany it with a robust wine from the same region such as the Irouléguy AOC or the Madiran AOC. Here is a simple and generic recipe. “Axoa”, pronounced “a-t-sho-a”, the “X” becomes an “sh” orally. Accompany this dish with baked or boiled potatoes.

    5 people made this

    Serves: 4 

    • 1 red pepper, seeded and diced
    • 1 onion, thinly sliced
    • 8 green chilli peppers, seeded and diced
    • 1 garlic clove, thinly sliced
    • oil
    • 1kg veal shoulder, diced
    • bay leaves
    • parsley
    • thyme
    • salt
    • strong Espelette pepper
    • 1 small glass water or broth

    Prep:15min  ›  Cook:2hr10min  ›  Ready in:2hr25min 

    1. Brown the red pepper, onion, green chilli pepper and garlic in oil on a pan during 10 minutes.
    2. Add the diced meat, the herbs, salt and the Espelette pepper.
    3. Sauté the whole lot during 5 minutes, add a small glass of water or broth.
    4. Leave it simmer, covered, during 45 or 60 minutes in a boiler.
    5. 10 minutes before the end of the cooking time, take off the cover.
    6. It is recommended to prepare it the day before. Simmer again for 10 minutes covered and 10 minutes uncovered.


    Coming from the Basque Country, I found a website with typical products from my region. It is : I found a promotional code on a discount website of -15% for their whole site. The code is : LB15 The website is in English as well. ; )

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