Tibetan yak stew

Once a staple of Tibetan cooking, yak meat is very similar to beef and many Tibetan families now use beef or cross-bred yak meat as a more cost-effective substitute for full-blood yak meat. You won’t find yak in Australia so beef or camel is a great alternative. In the high altitude of Yunnan and Tibet, these braised dishes can take nearly double the time to cook than they would at sea-level because of the low atmospheric pressure.  Destination Flavour China