Axoa, a Basque veal dish
I had been reading a book that involved a police woman from the Basque country and I wanted to prepare something of the local cuisine. Axoa is a dish of simmered shoulder of veal with peppers, chili and Espelette chili powder. I first cut a red and yellow bell pepper into small squares and chopped up a large onion. Then I sliced the veal in […]