Method
- Trim all fat from the beef. Cut against the grain into long thin strips, about 1cm thick and 30cm long.
- Rub each strip with salt — generous but not buried. Optional: add cracked black pepper.
- Hang the strips on cotton string in a cool, dry, breezy place. The traditional Mongolian method uses winter air on a sheltered porch or in a ger; ideal conditions are 0–5°C with low humidity.
- Dry for 21 days minimum (the listed cook time reflects only active prep; the air-drying happens passively over weeks). The strips will shrink dramatically and turn dark brown, leathery, almost like jerky but more concentrated.
- After drying, the borts is ready. Store in cloth bags at room temperature; it keeps several months.
- To use: rehydrate by simmering in soup or stew for 1–2 hours. The borts releases its concentrated beef flavour into the broth and softens enough to eat. Or grind and use as a seasoning for stews. The preparation time listed includes the drying period.
Common questions
Can Borts be made ahead?
Borts is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Borts spicy?
Borts as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Borts vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Borts to make at home?
Borts sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can Borts be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Borts is the ancient Mongolian preserved meat — 'meat that fits in a horn' as the saying goes, since dried borts could be carried in horn pouches by Mongolian warriors and herdsmen on long journeys. The historic significance is enormous: borts allowed Mongolian armies to travel for weeks without food supply chains, contributing to the rapid expansion of the Mongol Empire. Modern Mongolians use borts for soup-making, stew-thickening, and as a high-protein hiking food. The drying climate of Mongolia (cold, dry, windy) is ideal for the technique.
