Yak Recipes

General Guidelines for Cooking Grassfed Yak. 


1. Do Not Over Cook!

2. Get rid of the timer and get a good meat thermometer.

3. Not so darn hot! Turn the heat down and cook it slower. 

4. Get hip to wet and dry heat methods.

5. Mild Seasonings. Salt-n-Pepa and garlic are about all you need.

6. Never Microwave Yak Meat. Besides destroying much of the healthy benefits of grassfed yak, it makes it taste yukky!


     - Adapted (stolen) from "the Grassfed gourmet"   by Shannon Hayes



Cook Yak Meat Frozen

Cooking a steak right from the freezer allows you to keep all of the natural juices that are usually left behind or evaporate when you "unthaw" it. Frozen yak steaks should be turned four times: the first two times for thawing and the second two times for cooking. Seasoning should be added after the first exposure to the fire when the surface gets moist. Don't add salt (or eat soap) before cooking 'cause it dries out the meat. Adding it while cooking makes the outside texture "darn good".


Yak Steaks: Grill yak steaks slowly over medium hot fire, hot but not wicked hot. (you can hold your hand a few inches above the grill for the count of four but not much more.)  Rub the hot grill with a skin-on onion cut in half just before putting meat on the grill. It keeps the meat from sticking and makes the steak taste yummy. Get 'em thick, more like fillets. Lean Grassfed Yak finishes fast, steaks an inch or less finish too fast. For a medium rare steak (We don't recommend cooking beyond medium rare) remove it at rare. It will continue to cook for several minutes after you take it of the grill.  Remove all of all silverskin and connective tissues before cooking. Yak meat is tender and juicy; the connective tissue is not!  - Do not allow Uncle Ricco to eat all your steaks.


Yak Burgers: If you have frozen patties, again, cook'em frozen on medium hot heat. When the juices start to develop on top, turn 'em the first time. One time should do it. 


We recommend finishing Grassfed yak between 140℉ and 165℉.


More on the benefits of Yak Meat and Yak Dairy

Sherpa's Pie

I don't think the Sherpas ever made this but it is possible. The Shepherds and the Sherpas could have crossed paths at the grocery store or on the internet. 

1 lb. Ground or Minced Yak

1 tablespoon olive oil 

1 onion, diced 

1 clove garlic, crushed 

1 large carrot, diced 

1 can corn niblets

1 tsp "Better than Bouillon" or cube (our brew your own with yak soup bones)

1 tablespoon corn flour 

Some) salt and pepper 

2 lb. potatoes 

1 stick real butter 

1/4 cup shredded cheddar (Optional)


1) Clean and cube potatoes. Boil until soft, then mash with with skins on and butter. Salt and pepper to taste. 

2) Heat the olive oil in a pan. Add the onion, garlic, and carrot and cook until soft. 

3) Add Yak and "Better than Bouillon", brown the ground or minced yak and add corn flour. Simmer, stirring occasionally, for about fifteen minutes, or until thickened. 

4) Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp. 

Delicious topped with melted cheese. Have fun with it. We try adding just about anything.

May 2, 2009 10:27 AM

Yak Black Bean Chili

Yak Black Bean Chili

Courtesy of "Big Daddy"

• 3 pounds yak meat, cut into 1-inch cubes

• 1 large red onion, chopped

• 1 large yellow onion, chopped

• ½ cup vegetable oil

• 1 quart veal or beef stock

• 2 cups tomato juice

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 green bell pepper, diced

• 1 jalapeño chile, seeds and stem removed, minced

• ½ poblano chile, seeds and stem removed, diced

• 1 teaspoon ground cumin

• 3 tablespoons ancho chile powder

• 3 tablespoons red chile powder

• 2 tablespoons barbecue rub

• 3 cups cooked black beans

• 3/4 cup pureed cooked black beans

• Salt to taste

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft. Add the stock and tomato juice and cook, covered, over low heat until the meat is almost tender, 3/4 hour to 1 hour. Add the bell peppers, chiles, cumin, chile powders, and rub and cook, covered, for about 20 minutes. You may have to add more stock at this point. Add the black beans and black bean puree, stir well, and cook for another 5 to 10 minutes. Add salt to taste.

Yield: 8 to 10 servings

Heat Scale: Medium

May 2, 2009 10:30 AM

Yak on Weck

-with apologies to Charlie the Butcher and the folks of Buffalo New York

A famous delight with a long history and a definite purpose; the super salty Kummelweck Rolls simply demand that one drink a good deal of beer with the sloppy and delicious Beef of Weck. Our interpretation of this classic also demands a great beer and lots of napkins. The biggest challenge is to find the requisite Kummelweck Rolls. We are looking for a local Colorado bakery to help us make these but it is easy enough to make them yourself. 


Kummelweck Rolls: - from Charlie the Butcher

2 tablespoons coarse salt

2 tablespoons caraway seed, whole

1 cup water

1 tablespoon cornstarch

1/2 cup water, warmed

12 hard rolls or Kaiser rolls

Directions

Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.

Preheat oven to 350 degrees F.


To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.


The Yak  for the Weck:

3 to 4 lb. yak rump roast

1 1/4 oz. pkg. dry french onion soup mix or your own "from scratch" version

2 tsp. sugar

1 tsp. oregano leaves

2 (10 1/2 oz.) cans condensed beef broth or your own stock.

1 Bottle of beer -  We like New Castle Brown Ale

2 garlic cloves, finely chopped

3 ounces prepared horseradish- more for true fans!

Preheat oven to 300℉.  Place yak roast in 5 quart Dutch oven. In medium bowl, combine remaining ingredients:  pour over roast. Cover; bake at 300℉  for 4 to 6 hours or until yak is very tender. 

Heat au jus in saucepan until simmering. Dip sliced roast yak in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the bottom of the top half of the roll in the au jus.

TIP: Yak roast can be prepared in a crockpot. Place roast in crockpot. In medium bowl, combine remaining ingredients and  pour over roast. Cover; cook on high for 4 hours or until yak meat is very tender. Slice and serve as directed above.

Apr 30, 2009 4:06 PM

Yak Meat Recipe from Real Food Mama.

Nov 7, 2009 11:20 AM

Mongolian Yak!

Coming Soon

May 2, 2009 10:27 AM

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