In World of Warcraft it’s eat or perish! If you’re feeding the Horde, or the Alliance for that matter, the best thing to do is to get the official World of Warcraft: The Official Cookbook and create a true Azerothian feast.

What I love most about this cookbook is that it stays true to the mythology and details of the game. Author Chelsea Monroe-Cassel does a great job in making sure that the food not only feels like it’s straight out of Azeroth but the recipes are simple and doable.

I decided to create my own quest and recreate the recipe for Lukewarm Yak Roast Broth. The title sounds less than appetizing but after a quick perusal of the instructions I saw there were fewer than ten ingredients and that beef chuck roast was the substitution for yak, so I was all in. The cooking time is between two and three hours, but since that’s mostly undisturbed on the stove top it’s perfect timing to start and finish a raid and be back for dinner.

I loved this recipe, it was simple to prepare and had great flavor and texture even with minimal ingredients. The soup was reminiscent of the game but is easily something I’d prepare for dinner any day of the week.

My notes:

-After many hours of boiling, the leeks become almost nonexistent. If you want that beautiful green color as shown in the book photo, chop up an extra leek and add it in at the last ten minutes of cooking time.
-I doubled the amount of pasta because I wanted it to be more of a beef noodle soup. Plus who doesn’t want more pasta in their lives.
-You will definitely benefit from cooking it for the full three hours. Any less and the meat remains a little bit too toothsome.

Lukewarm Yak Roast Broth

Ingredients:
-2 cloves garlic, minced
-1 leek, washed and chopped small
-1 pound beef chick roast
-12 cups water
-1/2 cup soy sauce
-1/2 cup mushrooms
-1 handful fettuccine, pasta, broken in half
-Salt and pepper, to taste
-Dash of Sriracha sauce, to taste
-Hard-boiled egg (optional)

(Reposted with permission from Insight Editions)

Combine all ingredients except the mushrooms and pasta in a large soup pot. Bring to a boil, then reduce heat to a gentle simmer.

Cook for 2 to 3 hours, until the meat starts to fall apart. Remove from heat temporarily and shred the meat into bite-sized pieces with a pair of forks.

Return to heat, then add the mushrooms and reduce the heat to low.

In a separate pot, boil salted water and cook the pasta (if the pasta is cooked in the main pot, it will absorb too much of the broth) until the pasta is tender, about 5 to 10 minutes.

Drain the pasta, then add to the main pot. Ladle into bowls and serve. Top with a hard-boiled egg sliced in half (optional).