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Casserole of Veal Shoulder as in Espelette
Axoa d'Espelette

Serves: 4 : 4

Directions
In a large sauté pan over medium heat, brown the veal and ham in the olive oil. Add the onion and the peppers; stir and sauté for 7 minutes. Add the garlic, bouquet garni and salt to taste. Add the stock, cover and simmer for 30 mn. Stir in the espelette pepper and simmer, uncovered for another 10 mn. Serve with sautéed potatoes.

Recipe Contributed By
JDV

Recipe Category: Other


Ingredients
2 lbs veal shoulder, cut in 1 inch cubes
1/2 cup veal or beef stock Available Online
Salt
1 bouquet garni
2 garlic cloves, minced
2 green bellpeppers, cut in narrow strips
1 onion, diced
4 Tbsp olive oil Available Online
4 oz Bayonne ham (or prosciutto, or serrano), diced
1 or 2 pinches of Espelette pepper Available Online




Items Available For This Recipe


Classic French demi-glace 1.5 oz

$5.95    ( Item: #1700)


A l'Olivier extra virgin olive oil 33.5 fl oz

$42.95    ( Item: #2510)


AOC Espelette pepper powder-1.4 oz

$14.95    ( Item: #3012)



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