Tuesday, January 27, 2015

Kreplach

From Jewish Home Cooking by Arthur Schwartz

Filling
3 Tbsp oil
3-4 lbs boneless beef chuck  (only about 1/4 will be used in kreplach, serve the rest as a roast)
4 cups coarsely chopped onion
2 cloves garlic, coarsely chopped
2 carrots, peeled
2 celery ribs, halved crosswise
1-1/2 tsp salt
1/2 tsp pepper

Heat the oil in a Dutch over over med-high heat.  Sear the meat on all sides until well browned.  Removed meat and set aside.

Reduce heat to medium.  Add onion.  Saut√© until tender and lightly colored, 10-12 min.  Add garlic for the last few minutes.

Return the meat to the pan.  Arrange carrots and celery around it.  Add enough water to come half-way up the side of the meat.  Add salt and pepper.  Raise heat to med-high.  Bring to a simmer, cover, and simmer gently for 2-1/2-3 hours.  Check after two hours that there is still water in the pot.

Let meat cool in the pot.  Refrigerate until ready to use.  Discard the carrots and celery.  Finely mince 1/4 of the meat, juices, onions, and garlic, by hand or in a food processor.  It should be slightly stringy, not pasty.  Slice and serve the remaining meat separately.

Dough
2 cups flour
2 eggs
2 Tbsp lukewarm water

Put the flour in a large bowl.  Make a well and add the eggs and water.  With a fork, beat the eggs and water, incorporating some of the flour.  When well blended, knead on a lightly floured board.  Form into a ball, cover and rest for 30 minutes.

Roll the dough very thin, half at a time, on the board.  Cut into 3-inch squares.  Put no more than 1 tsp filling in the center.  Brush the edges with water and fold into a triangle, fold again if preferred.

Cook in a large pot of well-salted water.  Boil 6-8 minutes until dough is tender.  Drain and cool.  Reheat in chicken soup.


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