Entree: Mongolia – National Cuisine – Чанасан мах ➤ Chanasan makh (Traditionally boiled whole meat served sliced simply with salt and garlic)

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

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs 30 min

Additional 15 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) beef shank or lamb leg, whole
- 10 cups (2400 ml) cold water
- 1 large onion, halved (about 8 oz (225 g))
- 6 garlic cloves, left whole (about 1.5 oz (45 g))
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (18 g) coarse salt, plus extra for serving
- 2 tbsp (30 ml) melted beef tallow, lamb fat, or neutral oil for serving (optional)
- 1 small red onion, thinly sliced for serving (about 3 oz (85 g))
- Freshly ground black pepper for sprinkling when serving

Show original ingredient measurements

- 2.5 lb (1.1 kg) beef shank or lamb leg, whole
- 10 cups (2400 ml) cold water
- 1 large onion, halved (about 8 oz/225 g)
- 6 garlic cloves, left whole (about 1.5 oz/45 g)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (18 g) coarse salt, plus extra for serving
- 2 tbsp (30 ml) melted beef tallow, lamb fat, or neutral oil for serving (optional)
- 1 small red onion, thinly sliced for serving (about 3 oz/85 g)
- Freshly ground black pepper for sprinkling when serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the meat and place it in a large stockpot. Add the cold water so the meat is fully submerged. Bring to a gentle simmer over medium heat; do not boil vigorously.
2. As the water begins to simmer, skim off any foam and impurities that rise to the surface to keep the broth clear. Add the halved onion, whole garlic cloves, bay leaves, and peppercorns.
3. Reduce heat to low and simmer very gently, partially covered, for 2 to 3 hours, or until the meat is tender and can be sliced easily. Add 1 tablespoon (15 ml) of salt in the last 30 minutes of cooking to season the meat.
4. Remove the pot from heat and let the meat rest in the broth for 10–15 minutes to redistribute juices. Remove meat and let it cool slightly, then slice thinly across the grain.
5. Arrange sliced meat on a platter. Serve with small bowls of coarse salt, thinly sliced red onion, smashed garlic mixed with a pinch of salt for dipping, and a little melted tallow or oil if desired. Diners dip slices into salt/garlic and eat with onion, seasoning to taste.

1. Rinse the meat and place it in a large stockpot. Add the cold water so the meat is fully submerged. Bring to a gentle simmer over medium heat; do not boil vigorously.
2. As the water begins to simmer, skim off any foam and impurities that rise to the surface to keep the broth clear. Add the halved onion, whole garlic cloves, bay leaves, and peppercorns.
3. Reduce heat to low and simmer very gently, partially covered, for 2 to 3 hours, or until the meat is tender and can be sliced easily. Add 1 tablespoon of salt in the last 30 minutes of cooking to season the meat.
4. Remove the pot from heat and let the meat rest in the broth for 10–15 minutes to redistribute juices. Remove meat and let it cool slightly, then slice thinly across the grain.
5. Arrange sliced meat on a platter. Serve with small bowls of coarse salt, thinly sliced red onion, smashed garlic mixed with a pinch of salt for dipping, and a little melted tallow or oil if desired. Diners dip slices into salt/garlic and eat with onion, seasoning to taste.