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Home page>Tips & recipes>Recipes>Veal Axoa
Veal Axoa
Preparation30 minutes
Cooking45 minutes

Veal Axoa


  • 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
  • Salt


1 Cut the veal into small pieces, about half an inch.

2 Remove the seeds from the peppers and cut them into strips.

3 Heat the wok to 2/3 of the maximum power of your stove, then test the heat using the 'water drop' technique.

4 Add the oil, then brown the meat, dividing it into batches. Set aside.

5 Sweat the onions and garlic in the fat from the meat for 2 minutes, then add the peppers.

6 Brown for 2 minutes, then add tomatoes, slices of ham, white wine and allow the alcohol to evaporate for 2 minutes.

7 Add the meat back to the pan and pour veal stock, season with Espelette pepper.

8 Cover and simmer for 45 minutes on low heat. Adjust seasoning to taste.

Tip: Serve your Axoa with potatoes sautéed in duck fat.

26/10/2021 04:33:25