1 Kg beef ( shoulder or scapulas only ) 1 onion 4 pepper grains 2 grains of clove pepper 1 clove 1 small bay leaf 500ml Kombucha vinegar ( see dill-basil-vinegar) 50g dripping bread crust form 2 slices of bread pepper salt 1 tea spoon sauce binder
preparation :
Put the meat into a bowl. The sliced onion and the spice marinade have to be put on top of it. Spill the Kombucha vinegar over the meat. Let the bowl rest for 4-6 days in a cool and dry place. Heat the dripping and roast the meat gently in a pot. Add ca. 125 ml of hot marinade, add the bread crust and let the meat braise under the closed cap for 2 hours. Remove the meat from the pot and use as much marinade or Kombucha liquid as you desire. Sieve the sauce and adjust to you personal taste, if necessary use some sauce binder. Try variations with side dishes.
Kombucha Soup:
Ingredients :
1 Litre Kombucha beverage Vegetable soup instant powder for one litre ( or stock cube ) 6-8 onions 2 table spoons of butter 1/4 tea spoons of black pepper 1/4 tea spoon of salt
1/2 tea spoons Curcuma ( or at least curry- spice )
2 table spoons grated cheese 4 table spoons sauce binder some white pepper for seasoning
preparation :
The peeled onions have to be cut into thin slices. Season with the pepper, the salt and the carcuma and roast in the butter until golden brown. Take care that the onions do not become black. Stir in the Kombucha beverage and the soup powder. Add the cheese and let everything cook for a short while. Let the meal cool down a little and add the sauce binder. Cook again for a short while. This soup will taste best when warm. To achieve a delicate, hot result you may use white pepper as an additional spice.
Kombucha Punch:
ingredients :
1 litre of Kombucha beverage 1 bottle of sparkling wine (medium dry) 1 can of mixed fruit 1 can of strawberries or 400 g of frozen strawberries 1 Orange 1 Lime maybe some mineral water ice cubes
preparation :
Mix the Kombucha beverage with the bottle of sparkling wine. Add the fruits and adjust the taste by adding the mineral water. If the Kombucha is sour you want to use smooth sparkling wine. The orange and the lime have to be cut into thin slices. Add the two to the punch. Add the ice cubes and the punch will stay cool and tasty for hours even on warm summer days.
Let the Kombucha beverage fermentate another 4 weeks. After this time you will have pure and mild Kombucha vinegar (it may already be used as a substitute for wine vinegar).
Clean the herbs and hackle them, after which you add them to the Kombucha beverage. Let this rest for another 3 weeks. Remove the herbs and fill the vinegar into bottles. Note: Since the fermentation process will not have completed entirely it is possible that the beverage becomes somewhat sour. It is not recommended for the conservation of sour vegetables.
