Axoa de Veau

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the veal stew meat dry with paper towels and season generously with salt and freshly ground black pepper.

   Ongeveer 2 min

   Tip van de kok: Drying the meat thoroughly before seasoning helps achieve a better sear and a more flavorful crust.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

   Ongeveer 1 min

   Tip van de kok: Ensure the oil is hot enough to create a good sear, but not smoking, to prevent burning.

3. 3

   Add the seasoned veal stew meat to the hot pot in batches, searing until deeply browned on all sides, then remove the seared meat and set it aside in a bowl.

   Ongeveer 8 min

   Tip van de kok: Avoid overcrowding the pot; searing in batches allows the meat to brown effectively rather than steam, developing rich flavor.

4. 4

   Reduce the heat to medium, add the diced yellow onion to the pot, and sauté, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.

   Ongeveer 6 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pot while the onions cook; these are packed with flavor.

5. 5

   Stir in the minced garlic, diced red bell pepper, and diced green bell pepper, cooking for another 5 minutes until the peppers begin to soften slightly.

   Ongeveer 5 min

   Tip van de kok: Cooking the vegetables until they are just tender-crisp ensures they retain some texture in the final stew.

6. 6

   Add the tomato paste and Espelette pepper to the pot, stirring constantly for 1 minute to toast the spices and paste, which deepens their flavor.

   Ongeveer 1 min

   Tip van de kok: Toasting tomato paste removes its raw flavor and concentrates its sweetness and umami.

7. 7

   Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits, and cook until the liquid has mostly evaporated, about 3 minutes.

   Ongeveer 3 min

   Tip van de kok: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.

8. 8

   Return the seared veal to the pot and pour in the chicken broth, ensuring the meat is mostly submerged in the liquid.

   Ongeveer 1 min

9. 9

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the veal is fork-tender.

   Ongeveer 25 min

   Tip van de kok: The exact cooking time will depend on the cut and thickness of your veal; check for tenderness by piercing with a fork.

10. 10

    Taste the stew and adjust the seasoning with additional salt and freshly ground black pepper as needed.

    Ongeveer 1 min

    Tip van de kok: Always taste before serving to ensure the flavors are perfectly balanced.

11. 11

    Garnish generously with fresh chopped parsley just before serving.

    Tip van de kok: Fresh herbs add a bright, aromatic finish and a pop of color to the rich stew.