Minced beef and veal, seasoned with spices, peppers and onions. Diced ham can be added to this, the fat of which serves to brown the onions. The traditional recipe, "Axoa d'Espelette" is cooked with red Espelette peppers.
Chop the garlic and onion. Dice the peppers. Seal everything for 10 mins in the oil and then add the chopped meat and the bouquet garni.
Saute everything then add a glass of water or stock. Cover and then simmer for 45 to 60 mins (c. 10 minutes before the end of cooking, remove the cover so that the juice evaporates.)
Potatoes are often included cut into rounds which are sealed at the same time as the garlic and the onion.
