Yak Beerguignon
A fun, updated twist to the classic beef bourguignon, our yak stew meat is braised in beer instead of the traditional red wine.
Ingredients
- 2 pounds Yak stew meat or chuck roast Cut meat into 2 inch cubes. Pat dry.
- 2 1/4 tsp kosher salt Adjust to taste once cooked.
- 1/2 tsp black pepper freshly ground
- 1 1/4 cup pancetta or pork belly diced
- 1 medium yellow onion finely chopped
- 1 large carrot chopped
- 3 stalks celery chopped
- 4 cloves garlic chopped
- 1 medium poblano chopped
- 2 large Roma tomatoes chopped
- 1 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 4 Tbsp all-purpose flour
- 11.2 fl. oz. beer (such as Red Stripe)
- 10 oz. beef stock
- 1 large bay leaf
- 1 large sprig of fresh thyme
- Chopped scallions or parsley for garnish
Instructions
- Baste Yak evenly with Dijon Mustard, season with 2 teaspoons salt and 1/2 teaspoon pepper. Chill in the refrigerator for 24 hours.2 pounds Yak stew meat or chuck roast
- In a Dutch oven or a heavy bottom with a tight fitting lid, cook pancetta or pork belly over medium-low heat until fat is rendered, and meat is browned and crisp, about 10 to 15 minutes. Transfer to a paper towel-lined plate. Reserve fat in pot.
- Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the Yak cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 4 to 6 minutes; turn consistently to brown all sides, transfer pieces to a plate once they brown. Repeat with remaining Yak cubes.
- Heat oven to 350 degrees.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot, celery, poblano, Roma tomatoes, and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic, tomato paste and cook for 1minute. Stir in flour, cook for 1 minute, then add Beer and beef stock, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned Yak and the cooked pancetta or pork belly back to pot, cover, and transfer to oven.
- Let cook until Yak is very tender, about 1 1/2 hours, turning meat halfway through.
- To serve, top with scallions or chopped parsley.
Notes
The longer you marinate the Yak the more it tenderizes the meat and reduces the cook time.