Veal Axoa

Preparation: 30 minutes
Cooking Time: 2 hours
Very easy

Ingredients (4 to 6 people):

- 1 kg shoulder of veal
- 1 onion
- 6 peppers (3 red, 3 green)
- a few Espelette chilli peppers
- salt, pepper, water, olive oil

1. Cut the meat into pieces and brown them in the olive oil.

2. When they have a nice golden colour, take them out and put in the finely-sliced peppers and onion to cook.

3. Put the veal back in, cover generously with Espelette chilli pepper and add three glasses of water. Add salt and pepper.

4. Leave to cook for 1 to 1½ hours.