Entree: France – Southwest France – Axoa de Veau (Basque-style sautéed and simmered veal with onions, red peppers, and Espelette pepper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) boneless veal shoulder or stewing meat, trimmed and cut into 1/2-inch (1.25 cm) pieces
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large (8 oz / 225 g) yellow onion, finely chopped
- 2 medium (10 oz / 285 g) red bell peppers, seeded and cut into 1/2-inch (1.25 cm) strips
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) Espelette pepper or 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) veal or beef stock
- 1 bay leaf
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped flat-leaf parsley

Instructions

1. Pat the veal dry and toss with the flour, salt, and pepper to coat evenly.
2. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large heavy skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the veal pieces on all sides until golden; transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add the chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes.
4. Add the red bell pepper and cook until softened, about 6 minutes more. Stir in the garlic and tomato paste and cook 1 minute until aromatic.
5. Return the browned veal to the pan, sprinkle in the Espelette pepper, and deglaze with the white wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
6. Add the stock and bay leaf, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer gently until veal is tender, 35–50 minutes, stirring occasionally; add a little extra stock or water if the sauce reduces too much.
7. Remove the bay leaf, taste and adjust seasoning with salt and pepper. Stir in chopped parsley and finish with a small pat of butter for gloss, if desired.
8. Serve hot with crusty bread, boiled potatoes, or polenta to soak up the savory sauce.