Veal Axoa

Veal Axoa

  • 6 pers.
  • 25 mins of preparation
  • 60 cooking minutes


  • 1 kg of calf shoulder
  • 8 Anglet green peppers (sweet peppers)
  • 1 red pepper
  • 1 onion, 1 clove of ai
  • Espelette chilli powder and salt
  • 1 egg yolk, 1 teaspoon white vinegar


Slice the onion and garlic. Seed the peppers and pepper, dice them. Fry everything in a little oil for a good 10 minutes.

Add the meat cut into small cubes or coarsely chopped with Espelette chilli powder and salt. Sauté it all and then wet it with a glass of water or broth. Cover and simmer for 45 or 60 minutes.

Ten minutes before the end, remove the lid to allow the accumulated juice to evaporate. Before serving, add the diluted egg yolk to the white vinegar.

To go faster, don't hesitate to try our Axoa de Veau, all prepared! To heat it up, we advise you to put the jar in a pan of boiling water. This avoids annealing the meat.

It is a typical dish of the Basque Country. Axoa is served with steamed potatoes or white rice.

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