Name: Traditional Meat Kreplach Filling
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 1 small chuck roast-3 pounds; 2 tablespoons extra virgin olive oil; 2 large Spanish onions (sliced thinly); 6 garlic cloves (minced); 3 cups chicken broth; Kosher salt; Freshly cracked black pepper

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.

Traditional Meat Kreplach Filling

Prep Time 5

Cook Time 3

Total Time 3 5

Print Recipe Pin Recipe

Servings

Ingredients

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

Instructions

Preheat oven to 350°F.
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.
One meat has cooled, transfer to cutting board. Strain out onions and garlic and discard.
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.