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Recipe · Basque Country
Axoa de veau d'Espelette
Basque minced veal with peppers and Espelette chili
⏱ 60 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)veal shoulder, hand-chopped
3onions
6green Anglet peppers
4 clovesgarlic
2fresh Espelette chiliesor 2 teaspoons powder
1 tablespoonwine vinegar
4 tbspolive oil
Bunch of flat-leaf parsleysalt, pepper
- 1.2 kg (2.6 lb) veal shoulder, hand-chopped
- 3 onions
- 6 green Anglet peppers
- 4 cloves garlic
- 2 fresh Espelette chilies or 2 teaspoons powder
- 1 tablespoon wine vinegar
- 4 tbsp olive oil
- Bunch of flat-leaf parsley salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Cut the veal by hand into very small dice.
- Thinly slice the onions and peppers.
- Chop the garlic and chili.
- Heat the oil in a Dutch oven and sweat the onions for 10 minutes.
- Add the peppers and cook 10 minutes more.
- Stir in the garlic and chili and cook for 2 minutes.
- Add the veal and cook for 5 minutes, stirring.
- Add a splash of water and season with salt and pepper.
- Cover and simmer gently for 25 minutes.
- Uncover, add the vinegar and reduce for 5 minutes.
- Sprinkle with parsley and serve with steamed potatoes.
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