Entree: Mongolia – Northern Culinary Region – чанасан мах ➤ Chanasan Makh (Traditional boiled meat dish of tender mutton or beef served simply with its clear broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) mutton neck or beef shank, cut into large chunks
- 10 cups (2.4 L) cold water
- 1 large onion, quartered (about 8 oz/225 g)
- 3 cloves garlic, lightly crushed (about 9 g)
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns
- 2 tsp (10 g) coarse salt, or to taste
- 2 medium potatoes, peeled and cut into chunks, about 1 lb (450 g)
- 2 medium carrots, cut into large pieces, about 8 oz (225 g)
- 3 green onions, sliced for garnish
- 1 tbsp (15 ml) rendered mutton fat, butter, or vegetable oil for drizzling (optional)

Instructions

1. Place the meat in a large pot and add the cold water. Slowly bring to a gentle simmer over medium heat, skimming any foam that rises to the surface.
2. Add the onion, garlic, bay leaves, and peppercorns. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until the meat is very tender.
3. Add the potatoes and carrots and continue to simmer for another 20–30 minutes until vegetables are cooked through and the broth is clear and flavorful.
4. Remove meat and vegetables to a serving platter. Season the broth with salt to taste and strain if desired; serve alongside the meat for sipping or ladling.
5. To serve traditionally, slice or pull the meat into pieces, sprinkle with a little additional salt if needed, garnish with green onions, and drizzle with a small amount of rendered fat or butter if using.