Preparation time: 30 min
Cooking time: 45 min
- 6 lbs veal
- 2 bell peppers
- 1 sweet pepper
- 2 finely sliced onions
- 1 chopped garlic clove
- 2 chopped tomatoes
- 4 slices of Bayonne ham (cured ham)
- 3 fl oz white wine
- 1 cup veal stock
- Espelette pepper
- 1 tbsp olive oil
Cut the veal into small pieces, about half an inch.
Remove the seeds from the peppers and cut them into strips.
Heat the wok to 2/3 of the maximum power of your stove, then test the heat using the 'water drop' technique.
Add the oil, then brown the meat, dividing it into batches. Set aside.
Sweat the onions and garlic in the fat from the meat for 2 minutes, then add the peppers.
Brown for 2 minutes, then add tomatoes, slices of ham, white wine and allow the alcohol to evaporate for 2 minutes.
Add the meat back to the pan and pour veal stock, season with Espelette pepper.
Cover and simmer for 45 minutes on low heat. Adjust seasoning to taste.
Tip: Serve your Axoa with potatoes sautéed in duck fat.