Axoa
Axoa
Serves: serves 4
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 mins
ingredients
1¾ lb -
Beef or veal
1 - onion
2 cloves - garlic
10 - Basque green chilli peppers
2 - Red bell peppers
8 oz - Bayonne ham
1 tablespoon - Espelette pepper powder
1 - bouquet garni
1 - glass of dry white wine
- Olive Oil
- Salt & Freshly ground black pepper
1 - onion
2 cloves - garlic
10 - Basque green chilli peppers
2 - Red bell peppers
8 oz - Bayonne ham
1 tablespoon - Espelette pepper powder
1 - bouquet garni
1 - glass of dry white wine
- Olive Oil
- Salt & Freshly ground black pepper
directions
- Chop the veal or beef into small bite-sized pieces. Peel and chop the onion. Peel and chop the garlic. Wash and seed the sweet peppers and the peppers. Slice them into small dice. Cut the ham into small pieces.
- Gently fry the onion and peppers in a casserole dish with the olive oil. When softened, add the veal and sauté for a few minutes. Over a low heat, add the ham. When the peppers are tender, add the veal or beef, the garlic, white wine and bouquet garni.
- Simmer for about 20 minutes then season with salt, freshly ground pepper and Espelette chilli pepper. (Any good chilli pepper will work if you can't get hold of Espelette)
- Remove the bouquet garni before serving. Serve with new or mashed potatoes