Axoa Recipe

• 1 kg Boned, minced shoulder of veal
• 250 ml Veal or beef stock
• 2 Onions
• 8 Green sweet pimentos
• 2 Cloves of Garlic
• 1 Fresh large red pepper
• 2 Bay leaves
• 100 ml White wine
• 1 tsp Espelette pepper, powdered
• 1 tbsp Olive oil or olibizia oil
• Salt to taste

• Deseed the pimentos and pepper and chop it into 1 cm pieces.
• Chop the onions and garlic.
• Heat the olive or olibizia oil in a frying pan.
• Add the veal to it and cook gently for about five minutes.
• Put the onion, pimentos, garlic, peppers and bay into a casserole with a little fat or olive oil and heat on the hob till soft.
• Place the veal to the casserole and add salt, mix thoroughly.
• Cook for a further 5 minutes on the hob stirring continuously.
• Combine the white wine and the stock with it.
• Cook it for about 40 minutes.