Veal Axoa (Basque)

Yields4 ServingsPrep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

Let’s try a Basque dish of veal with pimento slightly hot. It’s going to be tasty and a little bit on the hot side for some people. With plenty of herbs, it should taste really good.

1 kg veal shoulder

1 onion

8 sweet green pimentos

1 red pepper

1 ½ bunch parsley

1 clove garlic

3 sprigs thyme

2 bay leaves

20 ml cube broth

2 tbsp oil

1 tsp hot pepper (Espelette)

Salt

Peel and then slice the onion and garlic

Peel the pimentos and pepper and cut them into small pieces.

Brown a few minutes

Chop the parsley

Cut the meat into small pieces

Add them to the instant pot with the parsley, thyme, bay leaf and, chili pepper

Salt

Leave to brown for 5 minutes

Add the broth

Switch to quick cooking 20min

Switch to brown mode so that the water evaporates for 10min.

Serve with cooked potatoes

Nutrition Facts

Servings 4

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Veal Axoa (Basque)