The veal axoa — pronounced “achoa” — is in the colors of the Basque Country. If we are giving you the recipe today it is at the request of a child from the southwest who is a Cella customer. The debates are open: everyone will have their own nuance and will want to add their grain of salt or pinch of pepper. This is the essence of the great childhood classics and recipes anchored in the terroirs. Passed on by word of mouth or by yellowed notebooks where we find the blue hairline of Sergeant-Major feathers, these recipes are sacred. With or without cured ham? Let's simplify here: out of respect for Bayonne, we bow and only keep the veal. You are free to add the noble Bayonne pork in small cubes.

To prepare the day before

Extremely simple, this recipe is definitely one to write down in your notebooks. Axoa is generally prepared with veal but can also be prepared with beef or pork. Prepared the day before, this recipe will be even tastier like many rustic dishes.

Meat cut with a knife

Avoid spoiling the meat with industrial mince and obviously prefer to cut the meat into small pieces with a knife. Sharpen your knives, get out your pots!

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Ingredients

For 4 people

• 800g of veal in the shoulder (or already cut, blanquette of veal ).
• 2 white onions
• 2 tablespoons of olive oil
• 6 sweet peppers from the Basque Country or 3 red peppers and 3 green peppers
• 3 cloves of garlic
• 1 bay leaf
• 3 sprigs of thyme or savory
• 2 tomatoes or 1 can of peeled tomatoes
• 1 large teaspoon of Espelette pepper
• 1 handful of chopped flat-leaf parsley
• 1 tablespoon olive oil or grapeseed oil
• Salt and pepper from the mill
• 800g potatoes

Preparation

1. Cut the peppers in half and remove the seeds with a knife. Cut the peppers into cubes. Chop the garlic and onion.
2. Take the piece of veal and cut the meat into neat 1cm squares with a sharp knife. If you prefer to avoid cutting, on the Cella website, choose veal blanquette already cut by us.
3. Take out your beautiful casserole dish. Heat it over high heat. Pour a drop of grapeseed oil or olive oil into the casserole dish to brown the meat. Once it is golden brown, set aside. Add the onions, peppers and everything else. Season. Carefully collect the meat juices with your vegetables. Return the meat to the casserole and mix everything together. Cover tightly and cook over low heat for a good twenty minutes then add the tomatoes previously peeled, peeled, cored and diced. To avoid this tedious work, you can opt for already peeled tomatoes, especially if the season has passed.
4. Season to your taste with Espelette pepper. Give your axoa a good turn with a spoon and leave to simmer in a casserole dish, covered, for another good quarter of an hour.
5. At the same time, prepare some pretty steamed potatoes which you will leave whole or cut into firm slices.
6. When serving, sprinkle the dish with a good handful of fresh chopped parsley.

Which potato to choose?

For beautiful steam cooking and ideal firmness: Amandine, Charlotte, Roseval or even Annabelle.

Recipe proposed at the request of Antoine L.

Do you want to improve a recipe? Would you like our advice for preparing a dish? Contact us directly by email or telephone . Our customer team will be happy to answer you.