Prep 30 mins
Cook 3 hrs 30 mins
posted by request, this is joan nathan's version. alot of work, but sure brings back childhood memories.
- 2 lbs boneless beef chuck roast or 2 lbs beef brisket
- salt & freshly ground black pepper, to taste
- 1 clove garlic
- 1 carrot
- 1 stalk celery
- 3 medium onions
- 3 tablespoons vegetable oil
- 1⁄4 cup vegetable oil
- 2 teaspoons salt
- 1 cup lukewarm water
- 4 cups flour
- Season the meat with salt and pepper, rub with the garlic.
- Place in a heavy pot and surround with the carrot, celery and 1 onion.
- Cook covered for about one hour or until there is almost no liquid.
- Add water to cover and simmer for 1- 1/2 hours.
- While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown.
- Remove the meat from heat and let cool.
- Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
- Dough: Mix the oil, salt and water in a bowl.
- Gradually stir in the flour until a medium soft dough is formed.
- Place on a floured board.
- Knead until the dough is smooth and soft.
- A food processor will work fine for this.
- Cut the dough into 3 portions.
- Roll each piece into a rectangle about 1/8- inch thick.
- Cut into 2- inch squares.
- Fill each square with about 1 teaspoon of the meat mixture.
- Dipping your hands in flour, fold over into a triangle, and then crimp closed.
- Join the two ends together like a little ring, as with tortellini or wontons.
- Repeat with the rest of the dough.
- If you like, you can freeze the kreplach at this point.
- Place on a cookie sheet in a single layer and freeze.
- Transfer to plastic freezer bags.
- Otherwise, refrigerate until ready to use.
- To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
- Add salt and about 20 kreplach at a time.
- When the kreplach have risen to the top, cook for another 5 minutes (al dente).
- Remove with a strainer into a bowl filled with chicken soup.
Okay, if there is such a thing as TRADITIONAL kreplach this is it. Of course Joan Nathan is considered the Julia Child of Jewish cookery. My mother Pearl, may she rest in peace, would be 103 years old now. She was born in eastern Poland (Galitcia) and came to the USA as a young woman. No way did she ever use chopmeat for kreplach. As this receipe states in direction #7 a course grind is imperative to give the correct texture. She used a hand grinder attached to the side of the table. Only difference she cut the dough with a glass into rounds--(yartziet-memorial candle glass- which we used as juice glasses in my house.) She also folded the rounds in half as they were pretty well stuffed. Go Chia!!