Axoa de Veau - Basque meat casserole
Sales unit: 750g jar
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The veal saxoa is decorated in the colors of the Basque Country: green, red and white!
It is braised veal (shoulder) with red peppers, green mild peppers, piment d'Espelette and onions.
This Basque dish is usually served with potatoes, but also goes very well with rice or pasta.
At the annual pimento harvest festival in Espelette you can even get it served in a baguette at many street stalls, as a "Basque kebab", so to speak.
There is no real Axoa without mild chili peppers. In the Basque Country, this endemic variety is known as Biper Eztia. It tastes significantly different than green peppers and you can't substitute it for an authentic recipe...
Glass of 750g for 2 or 3 people. Warm slowly in a water bath.
Read more about it in our blog. Your mouth will be watering!
