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Before starting this Veal Axoa recipe, make sure you have organised all the necessary ingredients.
Cut the onion into thin slices. Repeat the same operation with the garlic.
In a saucepan, heat some oil.
Sweat the garlic and onions for a few minutes.
In the meantime, cut the chillies in half lengthwise and remove the seeds.
Cut each strip in 3 or 4 pieces.
Add them to the onions and sweat for a few minutes on low heat.
Peel the Roseval potatoes and cut into 2 or 3 pieces. All the potatoes pieces should be roughly the same size.
Add to the other vegetables in the saucepan. Continue cooking on low heat, stirring frequently.
With a sharpened butcher knife, cut the meat into dices (about 5x5mm). Remove any remaining fat or trimmings.
Stir the vegetables so that they don't stick to the pan.
Add the diced meat to the vegetables.
Add the bouquet garni, Espelette pepper...
... and salt.
Sear the meat for a few minutes, stirring at regular intervals.
Moisten with one glass of water (10-15cl).
Cover the saucepan with a lid and simmer for 45 minutes or one hour. If necessary, add some more water.
When the cooking is complete, remove the lid...
... and the bouquet garni. Season to taste.