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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2,2 pound(s) veal shoulder |
1 red pepper |
1 onion |
8 garlic clove |
1 oil |
1 bay leaves, parlsey, thyme |
1 salt |
1 strong espelette pepper |
Directions:
1. ) Slice the onion and the garlic thinly
2. ) Take off the seeds from the green chili peppers + the red pepper. Dice them.
3. ) Brown the whole lot in oil on a pan during 10 minutes.
4. ) Add the diced meat, the herbs, salt and the Espelette pepper.
5. ) Sauté the whole lot during 5mn, add a small glass of water or broth.
6. ) Leave it simmer (under cover) during 45 or 60 mn in a boiler.
7. ) 10 minutes before the end of the cooking time, take off the cover.
8. ) It is recommended to prepare it the day before.
9. ) Simmer again for 10 mn covered and 10 mn uncovered.
10. ) Accompany this dish with baked or boiled potatoes.
11. Little tip : coming from the Basque Country, I found a website with typical products from my region. It is :
12. I found a promotional code on a discount website of -15% for their whole site. The code is : LB15
13. The website is in English as well. Bon appétit ; )
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