Mongolian Hot Stone Stew
Traditional Mongolian Hot Stone Meat and Vegetable stew. Khorkhog, the real Mongolian BBQ
My brother-in-law prepared this amazing meat and vegetable stew, which is cooked the traditional Mongolian way with hot stones. Simply out of this world delicious!
Home Recipes
Stew
Asian
Lamb
Cabbage
Beef
Carrots
Potatoes
Mongolian
Video
Ingredients
Steps to make it
Nutrition Facts
Main Course
Recipe Cuisine:
Asian
Servings:
10 people
Preparation Time:
30 minutes
Cooking Time:
2 hours
This dish is totally inspired by the Mongolian Khorkhog (Xopxoг), the original Mongolian barbecue, which is a staple of the country's nomads. It is a variation of the traditional Boodog dish made with hot stones in which the meat is cooked inside an animal's skin. This dish is usually made with lamb or mutton meat, but this time we used beef and it was equally as delicious!
We used a CanCooker Convection Steam Cooker, which worked perfectly.
You'll also need about 10 to 20 fist-sized hard stones, river stones work best, just make sure to clean them thoroughly. I Nature can't provide them to you where you live, then you can probably buy them at your local hardware store, in the landscaping department.
Ingredients
For this recipe, he used beef ribs and beef brisket, which he seasoned with salt and pepper.
For vegetables, he used some onions, garlic, carrots, potatoes, sweet potatoes, and turnips; all washed and cut into large chunks or quarters. You can really use any vegetable you like for this.
Step by Step Recipe Instruction Video:
Ingredients:
- beef ribs
- beef brisket
- onions
- garlic
- carrots
- potatoes
- sweet potatoes
- turnips
Steps to make it:
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
Steps
- Heat the stones on a fire until they are burning hot.
- When you are ready, place layers of hot rocks, meat, and vegetables into the pot, and add some water.
- Close the lead, and either leave the pot on the hot coals or place it on the stove on medium heat for at least one hour, preferably two.
- The hot stones and water will steam the meat and vegetables from the inside, and the heat from the bottom will also help make sure that everything cooks evenly.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
Open the container and empty the content into a serving dish. Don't forget to try the delicious broth as well!
The hot stones are traditionally passed around for people to rub and pass from hand to hand, it is believed that the hot stones gorged in animal fat have healing effects and stimulate your body.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
© Copyrigh 2024 Laki Maikaʻi. All rights reserved.
Did you make this recipe?
Please Tag us on Instagram: @laki_maikai
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
