Axoa

Ingredients for 4 servings:

• 1 kg minced veal (shoulder)
• 1 onion(s)
• 1 garlic clove(s)
• 8 red bell peppers
• 1 tsp cayenne pepper or better Piments d’Espelettes
• Thyme, bay leaf
• olive oil
• salt and pepper
• ¼ liter white wine
• 2 cubes of beef broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The classic recipe from the Basque Country

Chop the onions and bell peppers. Finely chop the garlic. Prepare 1 liter of beef broth. Sauté the onions and garlic in a pot with olive oil for 5 minutes. Deglaze with the white wine. Add the bell peppers and simmer for 10 minutes with the lid on. Add the meat and seasonings. Top up with the broth until everything is covered. Discard the rest. Bring to a boil and simmer for one hour (or a little longer) at medium heat. Serve with boiled potatoes or fried potatoes. Tip: You can use a piece of baguette to dip the sauce.