Yak and Root Vegetable Stew
Have you ever tried Yak? Originally from the Himalayas, Yak is catching on in this country and can be spotted on farms throughout the west. It is technically in the beef family though much lower in fat than cattle, Yak meat is about 5 percent fat versus 15 percent for beef. In an article from the New York Times Melissa Clark wrote, ‘‘They only eat about a third of what a cow eats and can forage for food without damaging the environment,” he said. ”They have small hooves and are nimble, so they can move over rough mountainous terrain. They don’t need much attention. Unlike cows, you don’t have to get up in the middle of the night and calve them. They are pretty disease-resistant, so they don’t need any hormones or antibiotics. And unlike bison, they are docile and easy to maintain.” Sounds to me like Yak fits the Paleo movement well! I have to say it did have a very sweet aroma as it was being sautéed, was sweeter than beef but it was also very tender and flavorful. Look for a supplier in your area and give it a try.
Servings Prep Time
4servings 5minutes
Cook Time
30minutes
Servings Prep Time
4servings 5minutes
Cook Time
30minutes
Ingredients
  • 1tbsp olive oil
  • 1pound grass fed Yakdiced
  • 1/2pound carrotspeeled and chopped
  • 1/2pound parsnipspeeled and chopped
  • 2 onionschopped
  • 1medium sweet potatopeeled and chopped
  • 3cups bone broth
  • 1/4cup apple cider vineg
Instructions
  1. Heat oil in instant pot on sauté function, and add Yak.
  2. Sauté until golden brown on all sides.
  3. Add the other ingredients, close and press soup button on high for 30 minutes.
  4. Let the steam release naturally.