Photograph of the finished Axoa

France · Bê cắt dao om ớt Espelette Axoa

Axoa

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 720 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 2
  • Photograph of Espelette chilli powder Espelette chilli powder 12 g
  • Photograph of Potato Potato 600 g
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Thyme Thyme 8 g

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.

Start cooking