May 19, 2019
AUTHENTIC TIBETAN YAK STEW
recipes
AUTHENTIC TIBETAN YAK STEW
• 4 to 5 Yukon gold potatoes
• 3 large peeled carrots
• Kosher salt, to taste
• 3 tablespoons peanut oil
• 1 tablespoon minced garlic
• 1 tablespoon coarsely ground celery seed
• 1 tablespoon coarsely ground mustard seed
• 3 scallions, cut into 1” pieces
• 1 pound meat, cut into 1 1/2” cubes
• Freshly ground pepper, to taste
• 4 tablespoons unsalted butter
• 2 teaspoons fresh ginger, peeled & finely chopped
• 1/2 tablespoon ground coriander
• 1 tablespoon cumin
Boil yak meat from bottom round or similar (not so tender) cuts of meat in water for hours on medium heat until the meat is tender. This varies in time depending on how tough the yak meat cut is. In a crock pot on high, this may be from 6 to 8 hours. The connective tissues of yak are quite tough, although the meat itself is medium tender in these cuts. Enough time must be taken to ensure the connective tissues are modified by the heat.
In 5 cups of cold water (including the water from the meat tenderization), place potatoes and carrots in a large pot; season with salt. Bring to a boil, reduce to medium heat and simmer. Cover and cook 35 to 40 minutes until the potatoes and carrots are cooked. Strain, reserve cooking liquid – allow ingredients to cool. When cool, remove potato skins and cut into 1 1/2” pieces. Cut carrots into 1” pieces. Set aside.
Return the pot to medium-high heat; add oil. When oil is hot, add garlic and sauté for about 30 seconds. Add in celery seeds, mustard seeds and scallions. Carefully add 1/2 cup water and cook until scallions are crisp-tender about 1 minute. Add heat-tenderized meat, season with salt & pepper, reduce heat to medium, continue to cook, stirring occasionally for 5 minutes. Add reserved cooking liquid, potatoes and carrots, along with butter, ginger, coriander and cumin. Bring to a boil, reduce heat to medium-low and simmer, partially covered, stirring occasionally. Simmer until sauce has thickened, 30 to 35 minutes - season to taste with salt & pepper. Serve with steamed rice. YUMMY !!
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