Axoa

Method

1. 1 Cut the veal into 1 cm cubes with a knife, not a meat grinder — the separate muscle fibers are what distinguishes traditional axoa from minced meat.
2. 2 Sauté diced onions and bell peppers in olive oil for 12 minutes until softened and sweet.
3. 3 Add the meat to the pan and stir-fry over high heat for 8 minutes until browned, then sprinkle with espice and minced garlic.
4. 4 Add 200 ml of water, cover and simmer for 45 minutes over low heat.
5. 5 Add the diced potatoes to the pot and cook for the last 20 minutes to allow them to absorb the red sauce.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: simmer the veal at high pressure for 15 minutes, then quickly release the pressure; in step 5, continue cooking the potatoes with the lid open for 15 minutes to prevent them from falling apart and to allow them to absorb enough sauce.