farawayvillage
Ultimate Village-Style Birria Pizza & Fermented Bread Drink (Kvass)
This recipe reverse-engineers the viral internet favorite into an authentic wood-fired style masterpiece, featuring deeply spiced, slow-simmered shredded beef, melted cheese, and a vibrant medley of fresh garden herbs layered inside a crispy crust, served with its signature dipping broth.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●griddle
- ●bowl
- ●pan
- ●oven
📝 Preparation Steps
1
Sear the Beef: Brown the beef ribs over hot coals, a cast-iron griddle, or in a large pot until a deep crust forms on all sides.
2
Make the Mash: Finely chop the tomatoes, bell peppers, green chilies, white onions, and garlic. Vigorously crush them in a bowl using a potato masher, mixing in the salt, cumin, paprika, turmeric, and oregano.
3
Braise the Meat: Place the ribs in a heavy pot, cover entirely with the vegetable mash, and add the lime/lemon juice. Cover tightly and simmer on low for 3 to ⏱️ 4 hours until the meat is completely tender.
4
Shred & Strain: Remove the beef and shred with two forks. Strain the remaining liquid into a bowl for your dipping consomé, skimming the vibrant red oil from the top into a separate small bowl.
5
Prep the Dough: Combine the flour, warm water, salt, yeast, and vegetable oil. Knead into a smooth, elastic dough, then cover and let rise until doubled in size.
6
Roll Out: Divide the risen dough into two equal portions and roll them into thin, large circular sheets.
7
Assemble Pizza: Place the first sheet on an oiled baking pan. Brush generously with the skimmed red beef oil, then layer with the shredded cheese, shredded beef, sliced red onions, and the fresh herb medley (cilantro, dill, green onions).
8
Seal & Bake: Top with the second dough sheet. Pleat and crimp the edges tightly to seal, poke the top layer with a fork, and brush with the remaining red oil. Bake at 220°C for 20–⏱️ 25 minutes until crisp and golden. Serve hot with warm consomé.
9
Slice the rye bread into small cubes and bake them in an oven until thoroughly toasted, crunchy, and dark golden brown.
10
Bring the water to a boil, pour it over the toasted bread croutons in a large heat-safe container, and let it steep until it cools down completely to room temperature.
11
Strain the liquid to remove the bread solids, then stir in the sugar and active dry yeast until fully dissolved.
12
Toss in the raisins, cover the container loosely with a clean cloth, and let it ferment in a warm place for 24 to ⏱️ 48 hours.
13
Once tiny bubbles actively form and a pleasant tangy aroma develops, strain the beverage into bottles, seal tightly, and refrigerate before serving cold.
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