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Traditional Meat Kreplach Filling

Traditional Meat Kreplach Filling

This meat filling is savory and very simple to make. You can use a slow cooker, instant pot or traditional oven. 

Got Brisket? Use leftover brisket as a filling for meaty kreplach. 

Any leftovers can be used to make meat pizzas or as a filling for bourekas. In fact, you can use puff pastry squares, fill them with meat, fold into triangles, bake them off and enjoy a cross between kreplach and bourekas. 

This filling is meant to be used in with our Shortcut Kreplach

  • Duration
  • Cook Time
  • Prep Time
  • 3 cupsServings


  • 1 small chuck roast-3 pounds 
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 2 large Spanish onions, sliced thinly
  • 6 garlic cloves, minced
  • 3 cups chicken broth
  • Kosher salt
  • Freshly cracked black pepper


Preheat oven to 350°F.

  1. Place all ingredients in an ovenproof baking dish. Seal tightly and bake for 3 hours. Remove from oven and allow meat to cool, while still covered.
  2. One meat has cooled, transfer to cutting board. Strain out onions and garlic and discard.
  3. Shred meat either by hand or pulse in a food processor. Work some of the braising liquid into meat to make it moist. Season with salt and pepper.