You’ve heard of lukewarm yak roast broth from World of Warcraft, haven’t you? Sit where you are because we were lucky to try this miracle out!* Denis Gondyuk a Ukrainian chef cooked it especially for us. A million thanks for that! Although this awesomeness can feed any WoW hero in just ten seconds, we couldn’t help it and ate an entire serving! Read the original recipe, cook, and try the broth yourself. We’ll throw it now to Denis.
* We couldn’t find yak’s meat and replaced it with beef.
Recipe of Lukewarm Yak Roast Broth
- 600-800g fatty beef: a neck, a chuck, or a rib;
- 2 leeks;
- 3 cloves of garlic;
- 2l water;
- 100ml soy sauce;200g oyster mushrooms and champignon;
- Salt and pepper to taste;
- 100g spaghetti, fettuccine or Korean noodles per person;
- 1 bunch chives;
- 1 boiled egg.
1. Put the meat, chopped leeks, and garlic cloves into a heavy pot. Pour water, soy sauce, and season with salt and pepper.
2. Not covering the pot with a lid, bring the broth to a simmer on a medium heat. Carefully remove the foam and add a small piece of fresh chili pepper. For me one-centimeter width piece is sufficient.
When the broth starts simmering, half cover the pot with a lid, turn down the heat, and leave it to simmer for 2,5 – 3 hours. After the cooking you should be able to divide the meat into fibers easily with a fork.
3. Take the meat out of the pot and divide into fibers with two forks. Then put it back into the broth.
4. Add oyster mushrooms and champignon. Big mushrooms should be cut into pieces beforehand.
5. Cook 10 more minutes on a minimal heat. Take the pot off the flame and wrap into a towel;
6. Boil the spaghetti separately;
7. Do the same thing with the eggs.
8. Now get everything together: put the spaghetti into a bowl, pour the broth with meat and mushrooms over, put a half of the egg on top, season with chives and chili pepper.
Folks, I’m telling you this is very tasty and nutritious. I don’t hesitate to recommend you cooking the broth yourself. Get big spoons ready!
Check out other masterpieces of Denis Gondyuk: vk.com/carrotodessa