Entree: Mongolia – Southern Culinary Region – Чанасан мах ➤ Chanasan makh (Simple boiled mutton served sliced with its clear meat broth and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 3 lb (1.4 kg) bone-in mutton shoulder or leg (can substitute beef shank), approximately usable weight
- 10 cups (2.4 L) cold water
- 2 tsp (12 g) coarse salt, plus more for serving
- 1 tbsp (7 g) whole black peppercorns
- 2 medium onions, peeled and halved, approx. 10 oz (300 g) total
- 4 cloves garlic, lightly crushed, approx. 12 g
- 2 medium carrots, peeled and halved (optional), approx. 8 oz (225 g)
- 4 medium potatoes, peeled and halved (optional), approx. 1 lb (450 g)
- Freshly ground black pepper to taste for serving
- Raw thinly sliced onion or chopped scallion for garnish and serving
- Aaruul or plain yogurt for serving, optional

Instructions

1. Rinse the mutton under cold water and place it in a large stockpot. Add the cold water, whole black peppercorns, halved onions, crushed garlic, and optional carrots and potatoes.
2. Bring the pot to a rolling boil over high heat. Skim and discard any scum that rises to the surface to keep the broth clear, then reduce heat to maintain a gentle simmer.
3. Season the simmering broth with 2 tsp (12 g) coarse salt. Cover partially and simmer gently until the meat is very tender and almost falling from the bone, about 1.5 to 2.5 hours depending on the cut and size.
4. When tender, remove the meat from the pot and set on a cutting board to rest briefly. Strain the broth into a clean pot or bowl, discarding solids if a clear broth is desired, or keep vegetables for serving.
5. Slice the meat into thick pieces against the grain. Arrange on a platter and pour a little warm broth over the slices to keep them moist.
6. Serve Chanasan Makh warm with bowls of the clear broth, raw or lightly sautéed sliced onion, freshly ground black pepper, and coarse salt on the side to season each portion. Offer boiled potatoes or aaruul/yogurt if using.