Best Boiled Beef For Kreplach Recipes

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KREPLACH



Kreplach image

Provided by Food Network

Yield 24 kreplach.

Number Of Ingredients 9

2 cups unbleached white flour
2 eggs, beaten
1 teaspoon salt
2 tablespoons rendered chicken fat
2 medium onions, chopped
2 firmly packed cups boiled beef cut into slices (cooked flanken is best, but all leftover boiled or potted beef will do)
1/4 teaspoon allspice
Salt and pepper to taste
Chicken soup, store-bought or homemade

Steps:

  • Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.
  • Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper.
  • Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch.
  • To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl.
  • Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping
  • Drink: Seltzer

BOILED BEEF FOR KREPLACH



Boiled Beef for Kreplach image

Provided by Craig Claiborne

Time 1h30m

Yield 1 pound of beef

Number Of Ingredients 7

1 pound lean chuck steak in one piece
1 small leek, trimmed and rinsed well
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
Salt to taste, if desired
12 peppercorns

Steps:

  • Combine ingredients in small kettle or large saucepan. Add water to cover and bring to simmer. Simmer 1 1/2 hours until fork tender. Drain.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 278 milligrams, Sugar 2 grams, TransFat 1 gram

KREPLACH



Kreplach image

Provided by Craig Claiborne

Categories     pastas, project, appetizer

Time 45m

Yield About 36 kreplach

Number Of Ingredients 6

Noodle dough made with 2 cups of flour (see recipe)
1 pound boiled beef (see recipe)
2 tablespoons onion juice
1 egg, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Prepare the dough as directed.
  • Shred or chop the meat fine (may be done in food processor). There should be about two cups.
  • Put meat into mixing bowl. Add onion juice, egg, salt and pepper. Blend by hand.
  • Divide dough into quarters. Roll as thin as possible by hand or in pasta machine. A preferred method for filling kreplach is to cut the sheet of dough into 2 1/2- or 3-inch squares. Fold over and seal.
  • Drop kreplach into boiling water and cover. Cook 15 to 20 minutes.
  • Serve kreplach in well-seasoned hot chicken broth 4 to 8 kreplach apiece.

BEEF KREPLACH (DUMPLINGS)



Beef Kreplach (Dumplings) image

My own recipe for beef kreplach. Great boiled in the chicken soup. Can also fry and serve as a side dish/starter.

Provided by JayMatt19

Categories     Meat

Time 55m

Yield 50 kreplach

Number Of Ingredients 9

1 cup warm water
1/4 cup oil
1 egg
2 teaspoons salt
4 cups flour
2 lbs ground beef
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons ground black pepper

Steps:

  • Dough:.
  • Mix water, egg, oil and salt in a mixer for a few min.
  • Gradually add flour. Continue mixing for an additional 8-10 min.
  • Roll out onto a floured surface. Cut squares of 2 inches.
  • Meat:.
  • Brown Meat in oil. Season with salt, pepper and parsely. Make sure to break up all clumps.
  • Let meat cool. Drain fat and oil from the Meat.
  • Put a tablespoon of Meat into the middle of the dough square. Completely close the square.
  • For soup: add to boiling soup. Keep boiling for about 15 min.
  • To fry: heat oil when hot add kreplach. Brown on all sides.

Nutrition Facts : Calories 86.8, Fat 4, SaturatedFat 1.2, Cholesterol 16.1, Sodium 199.9, Carbohydrate 7.7, Fiber 0.3, Protein 4.5

FRIED MEAT KREPLACH



Fried Meat Kreplach image

Provided by Alex Witchel

Categories     dinner, appetizer

Time 1h45m

Yield About 2 dozen

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup minced onion
1 small clove garlic, minced
1/2 pound ground beef chuck
Salt and freshly ground black pepper
1 3/4 cups all-purpose flour
2 extra-large eggs
Salt
Vegetable oil, for frying
Applesauce, for serving (optional)

Steps:

  • For filling: In a small skillet, heat oil over medium heat. Add onion, and sauté until well browned, 6 to 8 minutes. Toward end of cooking add garlic, and stir well.
  • Add beef, breaking it up well with side of wooden spoon. Sauté until it has lost its raw color. Season with salt and freshly ground pepper, and sauté another 2 minutes. Remove from heat and let cool.
  • For dough: Mound flour on a wooden board (or in a large mixing bowl). Make a well in center. Break eggs into well, then add 2 tablespoons lukewarm water. With a fork, beat eggs and water together, incorporating a bit of the flour. As liquids blend, continue to push flour into well. Drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.
  • When dough is well blended, mix it by hand, then begin to knead it on a flat surface. With a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. The dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. Form dough into a ball and let rest on the board, covered with a bowl or a piece of plastic wrap, for 30 minutes.
  • Using half the dough at a time, and keeping other half covered, roll out very thin on floured board. You may need to stretch as you roll. Alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.
  • To fill and shape kreplach, cut rolled dough into 3-inch squares. Put 1 rounded teaspoon of filling in center of each square. With a brush or a finger, moisten edges of squares with water. Fold dough from corner to corner, forming a triangle, and seal carefully.
  • To cook kreplach, bring a large pot of well-salted water to a boil over high heat. Working in batches, if necessary, add kreplach -- do not crowd pot -- and boil until dough is cooked and tender to taste, 6 to 8 minutes. Drain and cool. (Kreplach can be frozen at this point. To use, thaw in refrigerator or at room temperature.)
  • Place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. When oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. Serve hot, accompanied by applesauce, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams

KREPLACH



Kreplach image

Provided by Sharon Lebewohl

Categories     Beef     Cheese     Egg     Potato     Purim     Sukkot     Rosh Hashanah/Yom Kippur     Kosher     Shavuot

Yield Makes about 30

Number Of Ingredients 29

Wrappers
3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt
Meat filling
2 tablespoons corn oil
3/4 cup finely chopped onion
1/2 pound chopmeat
1 egg yolk
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
Potato filling
2 tablespoons corn oil
3/4 cup finely chopped onion
1 teaspoon finely chopped or crushed fresh garlic
1 egg yolk
1 cup cooked, mashed potato
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
1 teaspoon salt
1/4 teaspoon pepper
Cheese filling
1 cup farmer cheese
1/4 cup sugar
1 egg, beaten

Steps:

  • Prepare 1 of the 3 fillings and refrigerate before you begin preparing dough:
  • Meat Filling
  • 1. Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
  • 2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
  • Potato Filling
  • 1. Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic, which browns quickly.
  • 2. In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
  • Cheese Filling
  • 1. Combine all ingredients in a bowl, and blend thoroughly.
  • Make wrappers and cook:
  • 1. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
  • 2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
  • 3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
  • 4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
  • 5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.

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