Basque Veal and Red Pepper Axoa
This Basque-style Axoa is a flavorful and aromatic veal stew enhanced by the sweetness of bell peppers and a hint of heat from cayenne pepper. Inspired by traditional recipes from the Basque region of France and Spain, it captures the essence of its origin and offers a delightful balance of tender veal and vibrant peppers in a savory broth. Perfect for a comforting meal, this dish pairs well with crusty bread or steamed rice.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Olive oil
2 tablespoons (none)
Onion
1 large (sliced)
Veal stew meat
2 2/3 lbs (cut into 1/2-inch cubes)
Cayenne pepper
1/4 teaspoon (none)
Red bell peppers
4 (cored, seeded, cut into matchstick-size strips)
Low sodium chicken broth
1 cup (none)
Instructions
1
In a heavy large skillet, heat the olive oil over medium-high heat until shimmering.
2
Add the sliced onion and sauté for about 4 minutes, or until the onion becomes translucent and slightly browned.
3
Increase the heat to high. Add the veal cubes to the skillet along with the cayenne pepper, and season with salt to taste. Sauté the mixture, stirring occasionally, until the veal and onions are well-browned, about 10 minutes.
4
Reduce the heat to medium-low and add the red bell peppers to the skillet. Stir to combine with the veal and onions.
5
Cover the skillet with a lid and let it cook for about 20 minutes, stirring occasionally. Gradually add the low sodium chicken broth to prevent sticking and ensure a tender stew consistency.
6
Continue to cook until the veal is tender and the bell peppers have softened, adjusting seasoning with additional salt or cayenne if desired.
7
Serve hot, garnished with fresh herbs if desired, and enjoy the flavors of the Basque region.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Basque Veal and Red Pepper Axoa?
Basque Veal and Red Pepper Axoa is a traditional veal stew from the Basque region of France and Spain, featuring sweet bell peppers and a touch of heat from cayenne.
Where does the Axoa recipe originate?
This recipe is inspired by traditional culinary practices from the Basque region, which spans parts of both France and Spain.
What type of meat is used in this dish?
The primary protein used in this recipe is veal stew meat.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What size should the veal cubes be cut into?
The veal stew meat should be cut into 1/2-inch cubes for optimal cooking and texture.
What kind of peppers are used in Basque Axoa?
The recipe calls for four red bell peppers.
How should the red bell peppers be prepared?
The peppers should be cored, seeded, and cut into matchstick-size strips.
What provides the spicy heat in this stew?
A quarter teaspoon of cayenne pepper provides a hint of heat to the dish.
How should the onion be prepared?
One large onion should be sliced before being sautéed.
What type of oil is recommended for sautéing?
The recipe recommends using 2 tablespoons of olive oil.
What kind of broth is used in the stew?
The recipe calls for 1 cup of low sodium chicken broth.
How long should I sauté the onions?
Sauté the sliced onions for about 4 minutes until they are translucent and slightly browned.
At what temperature should the veal be browned?
The heat should be increased to high when browning the veal cubes.
How long does it take to brown the veal and onions?
It takes approximately 10 minutes of stirring occasionally on high heat to well-brown the meat and onions.
When do I add the red bell peppers to the skillet?
Add the red bell peppers after the veal has been browned, and then reduce the heat to medium-low.
Do I need to cover the skillet while cooking?
Yes, after adding the peppers, cover the skillet with a lid and cook for about 20 minutes.
How is the chicken broth added to the recipe?
The chicken broth should be added gradually during the covered cooking phase to prevent sticking.
Why is the chicken broth added gradually?
Gradual addition ensures a tender stew consistency and prevents the ingredients from sticking to the pan.
What are the main flavor characteristics of Axoa?
It is a savory and aromatic dish that balances tender meat with the sweetness of peppers.
Is this dish considered comfort food?
Yes, it is described as a comforting meal perfect for a cozy dinner.
What side dishes pair well with Basque Axoa?
This dish pairs excellently with crusty bread or steamed rice to soak up the savory broth.
Can I adjust the seasoning at the end?
Yes, you can adjust the salt or cayenne pepper at the end of cooking according to your preference.
How do I know when the veal is ready?
The veal is ready when it is tender and the bell peppers have fully softened.
What is the total amount of veal required?
You will need 2 2/3 pounds of veal stew meat for this recipe.
Can I garnish this dish with anything?
Yes, it is recommended to serve the dish hot, garnished with fresh herbs if desired.
Is this recipe part of French or Spanish cuisine?
It is influenced by both, as it originates from the Basque region which straddles the border of France and Spain.
What type of skillet is best for this recipe?
A heavy large skillet is recommended to ensure even heat distribution.
Is there any salt in the ingredient list?
While salt is used to season the meat during browning, it is added to taste rather than having a fixed measurement.
Does the recipe require many ingredients?
No, it is a relatively simple dish with only 6 main ingredients.
What is the first step of the instructions?
The first step is to heat olive oil in a heavy large skillet over medium-high heat until it shimmers.