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Veal axoa

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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
The veal Axoa is a typical Basque recipe (the Basque Country is located in the South West of France). Also called Espelette Axoa, it is a traditional recipe from the South West of France which used to be served on fair days! You will accompany it with a robust wine from the same region such as the Irouleguy AOC or the Madiran AOC. Here is a simple and generic recipe.


  • - 1kg (2,2 lbs) of veal shoulder
  • - 1 red pepper
  • - 1 onion
  • - 8 green chili peppers
  • - 1 garlic clove
  • - Oil
  • - Bay leaves, parsley, thyme
  • - Salt
  • - Strong Espelette pepper


  • STEP 1
    Slice the onion and the garlic thinly
  • STEP 2
    Take off the seeds from the green chili peppers + the red pepper. Dice them.
  • STEP 3
    Brown the whole lot in oil on a pan during 10 minutes.
  • STEP 4
    Add the diced meat, the herbs, salt and the Espelette pepper.
  • STEP 5
    Saute the whole lot during 5mn, add a small glass of water or broth.
  • STEP 6
    Leave it simmer (under cover) during 45 or 60 mn in a boiler.
  • STEP 7
    10 minutes before the end of the cooking time, take off the cover.
  • STEP 8
    It is recommended to prepare it the day before.
  • STEP 9
    Simmer again for 10 mn covered and 10 mn uncovered.
  • STEP 10
    Accompany this dish with baked or boiled potatoes.
  • STEP 11
    Little tip : coming from the Basque Country, I found a website with typical products from my region. It is :
  • STEP 12
    I found a promotional code on a discount website of -15% for their whole site. The code is : LB15
  • STEP 13
    The website is in English as well. Bon appetit ; )

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