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Kreplach

2 pounds boneless chuck or brisket of beef
Salt and freshly ground pepper
1 clove garlic
1 carrot
1 piece of celery
3 medium onions
2 tablespoons vegetable oil

1/4 cup vegetable oil
2 teaspoons salt
1 cup lukewarm water
4 cups all-purpose flour (approximately)

Season the meat with salt and pepper and rub with the garlic.
Place in a heavy pot and surround with the carrot, celery, and 1
onion. Cook until lightly browned, then add water to cover and
simmer for an hour and a half.

While the meat is cooking, slice the remaining 2 onions and saut\xe9
slowly in the oil until brown.

Remove the meat from the 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.

To make the 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 works well for this.

Cut the dough into 3 portions. Roll out each piece of dough into
a rectangle about 1/8 inch thick. Cut into 2- inch squares. Fill
each square with about a teaspoon of the meat mixture. Dipping
your fingers in flour, fold over into a triangle, and then crimp
closed. Join the 2 ends together like a little ring, as you would
a tortellini or a wonton. Repeat with the rest of the kreplach.
If you like, you an freeze the kreplach at this point. To do so,
place them on a cookie sheet in the freezer and, when froze, transfer
them 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 the salt and about 20 kreplach at a time. When the
kreplach have risen to the top, cook for another 5 minutes or until
they are al dente. Remove with a strainer to a bowl filled with
chicken soup, serving about 3 kreplach per person.

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