Boodog

Name: Boodog
Total time: 3 h
Yield: 8
Cuisine: Mongolian
Ingredients: 3 kg Goat leg and shoulder on the bone, cut into large pieces; 10 Smooth river stones, fist-sized; 3 Onions, quartered; 800 g Potatoes, halved; 400 g Carrots, cut into chunks; 1 head Garlic, whole cloves; 400 ml Water; 3 tbsp Salt; 2 tsp Black pepper; 2 tbsp Wild thyme or dried thyme

Goat boned out through the neck, packed with fire-heated stones and its own meat, tied shut and cooked from the inside while the skin is blowtorched from the outside — a whole-animal dish, written here as a home-sized adaptation.

Pinagmulan

Recipe ni Mongolian steppe cooking · 🏺 Traditional · Meat cooked with fire-heated river stones, outdoors, for a crowd — the method is thousands of years old and needs no oven at all.

Mongolian · whole-animal roast — An ownerless traditional dish, so no cook is credited. The cited article confirms the goat, mutton and Tarbagan marmot versions and the method of cooking with heated stones placed inside the animal. This book writes a pot adaptation and says so plainly, and states the marmot plague risk that the article's mention of marmot makes relevant. Quantities and method are this book's own.

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⏱ 180 min🍽 8 na serving🔥 660 kcal🇲🇳 Mongolia

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Mga hakbang

Heat the stones in a wood fire for 45 minutes, until they glow.
Season the meat with the salt, pepper and thyme and rub it in with your hands.
Layer meat, stones and vegetables into a heavy lidded pot exactly as for khorkhog, and pour in the water.
💡 This is the honest home version. The real boodog is cooked inside the boned-out animal itself, which needs a whole carcass, a blowtorch and a butcher who will bone it through the neck.
Cook over a fire or on a hob over medium heat for 1 hour 30 minutes, turning the pot every 20 minutes.
Check the meat pulls off the bone with no resistance. If it does not, give it another 20 minutes.
Serve straight from the pot onto a board, with the cooking juices poured over and the stones passed round.

💡 Mga tip

Boodog and khorkhog use the same principle and the same stones. Boodog cooks inside the animal, khorkhog inside a can — that is the whole difference.
The traditional version is a spectacle at Naadam and family gatherings and is genuinely cooked whole. This adaptation gets the flavour without the carcass.
Wild thyme grows across the Mongolian steppe and is the herb that goes with mutton there. Dried thyme is a fair stand-in.