Axoa de Veau
A traditional Basque stew made with veal, peppers (especially Espelette pepper), onions, and tomatoes.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Axoa (pronounced ah-show-ah) is deeply rooted in the Basque culinary tradition. Originating as a humble peasant dish, it showcases the Basque's resourcefulness in utilizing readily available ingredients from the land. While the precise origins are difficult to pinpoint, the dish's simplicity suggests it has evolved over centuries, reflecting the agricultural practices and regional produce of the Basque Country. It started as a way to use less desirable cuts of meat, transforming them into a flavorful and hearty meal.
Axoa de Veau is more than just a meal; it is a symbol of Basque identity and culinary heritage. It represents the region's agricultural traditions, its emphasis on simple, high-quality ingredients, and its commitment to preserving cultural practices through food.
Family Gatherings
Axoa is often prepared for family gatherings and celebrations, symbolizing togetherness and shared heritage. It is a dish that brings people together around the table.
Regional Pride
The dish is a source of regional pride, showcasing the Basque Country's unique culinary traditions and ingredients, particularly the Espelette pepper.
Preservation of Tradition
The preparation and consumption of Axoa helps to preserve Basque cultural identity and culinary heritage, passed down through generations.
Axoa de Veau is a savory and aromatic stew, characterized by a balance of rich, meaty flavors, sweet peppers, and a subtle warmth from the Espelette pepper.
The dominant flavor is the tender veal, often shoulder or shank, which is slow-cooked to achieve a melt-in-your-mouth texture. The sweetness of the bell peppers (typically a mix of red and green) and ripe tomatoes contributes a pleasant counterpoint to the meatiness. Onions provide a foundational aromatic base. The Espelette pepper is crucial; it lends a gentle, fruity heat that is distinct from other chili peppers. Garlic, herbs like thyme and bay leaf, and sometimes a touch of white wine further enhance the complexity of the flavor profile.
Quality of Veal
Choose high-quality veal, preferably from the shoulder or shank, for the best flavor and tenderness after slow cooking.
Espelette Pepper
Use authentic Espelette pepper (piment d'Espelette) for the signature flavor. Adjust the amount to your preferred level of heat, but remember that it's meant to be subtle and aromatic rather than overpowering.
Slow Cooking
Slow cooking is key. Allow the veal to simmer gently for several hours until it is incredibly tender and the flavors have melded together. A Dutch oven or slow cooker works well.
Deglazing the Pan
Don't skip the step of deglazing the pan after browning the veal. The browned bits on the bottom add depth of flavor to the stew. Use white wine or beef broth to deglaze.
Resting Time
Allow the Axoa to rest for at least 30 minutes after cooking. This allows the flavors to meld even further and the texture to improve.
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