Purim Kreplach With Short Ribs

By Laura Frankel, Joy of Kosher Magazine

With hidden meanings, veiled faces and conspiracy as the theme for the holiday, it is easy to see why kreplach are a favorite food for Purim. Little purses stuffed with surprise fillings are fun and delicious treats. While homemade kreplach require a bit of effort, they are worth the time spent. I like to use the kreplach in a variety of ways. They are most often served in soups. I also like to crisp them up and add them as “croutons” to salads and to serve them with dipping sauces as hors d’oeuvres.

To expedite the process of making the kreplach, I like to prepare my fillings in advance and freeze them. I put a lot of flavor into my fillings; I want them to have an assertive flavor. Think about it: a bland or neutral dough will “mask” the flavor a bit, so you need to start with bold spices and quality ingredients. Don’t skimp on browning the meats and fillings. That caramelization adds a layer of flavor that cannot be made up for in the final product.

Homemade kreplach dough is silky and easy to work with. But, in a pinch, I reach for wonton skins. They are a good substitute for homemade and freeze beautifully. While homemade kreplach are a bit of a potschke, they are a labor of love and a delicious part of the holiday.

Slow Braised Short Ribs Kreplach

I love the entire process of braising, and especially relish the fact that I can get double-duty from one batch of melt-in-the-mouth short ribs. I always make extra short ribs and use the tender meat in soups, pasta dishes and these kreplach. For a crispy appetizer or salad “crouton,” after boiling the kreplach, cook the kreplach in batches over medium heat in a sauté pan with about ½ inch of olive oil until lightly browned and slightly crisped on both sides. Serve with cilantro-coconut chutney or favorite dipping sauce.

Prep Time : 2 hour
Cook Time : 10 min
Servings – 75 kreplach

Ingredients

5-7 pounds English cut short ribs (English cut short ribs yields big chunks of tender meat versus fl anken cut which has very little meat)
2 medium carrots, cut into large dice
2 ribs celery, cut into large dice
1 medium Spanish onion, cut into large dice
8 cloves of garlic, minced
1 bottle red wine
1 cup chicken stock (homemade preferred)
3 tablespoons tomato paste
1 bouquet garni (parsley stems, celery rib, thyme stems, bay leaf) )
salt and pepper
won ton wrappers or hoemade kreplach dough
cilantro coconut chutney

Directions

For the short ribs
Preheat oven to 325° or slow cooker to low.
Season short ribs with salt and pepper.
Heat a large Dutch oven or braiser over medium heat. Working in batches, brown the short ribs on all sides until they are crispy and caramelized (about 5 minutes per side).
Drain off all the fat but two tablespoons. Add the carrots, celery and onions to the pan. Brown the vegetables until they are golden brown (about 7 minutes). Add the garlic and continue cooking for two minutes until the garlic has softened slightly and is very fragrant. Add the tomato paste and stir to coat the vegetables. Add the red wine and chicken stock and continue cooking until the liquid has reduced in half.
Add the short ribs and bouquet garni to the pan and cover. Cook for 3 hours, or for 8 hours in a slow cooker, until the short ribs can be easily pierced with a fork and have no resistance. 6 Gently remove the short ribs and vegetables from the Dutch oven. Discard the vegetables. Reduce the liquid until you have a thick glaze (about 2 cups).

For the Kreplach
Shred the meat with your hands and discard the fat, bones, and membranes. Run the meat and onions through a meat grinder with a medium blade, or pulse in a food processor. (I like my kreplach meat to have a little texture to it and not be pasty.) Combine the ground mixture and skimmed liquid in a sauté pan and cook over medium-high heat until the mixture is only slightly moist. Season with salt and pepper. Refrigerate while you prepare the dough.
Lay one sheet of dough on a floured surface. Trim the dough to a rectangle. Place a walnut size amount of filling every 2 inches. Brush the dough with water around each mound . Line a sheet pan with parchment paper. If using wonton skins, cut them into two 2½ inch squares. Working in batches, lay out the kreplach dough or wonton squares on a lightly floured work surface. Lightly brush the squares with water. Place a teaspoon of meat in the center of the square and fold over to form a triangle. Push out any air bubbles and press the edges together to seal. Place the kreplach on the sheet pan. The kreplach can be frozen at this point and stored in a heavy freezer bag for up to 3 months.
To cook the kreplach, bring a large pot of water to a boil. Boil the kreplach until they float to the top, about 5 minutes. With a slotted spoon or wire skimmer, transfer the kreplach to a sheet pan.

Coconut Cilantro Chutney

This chutnye is almost like a flavorful aioli, I like to serve it with my short rib kreplach.

Prep Time : 10 min

Servings – 1 cup

Ingredients

1 bunch cilantro
1/2 cup shredded coconut (not sweetened)
1/4 cup toasted cashews
1 egg yolk
1 tablespoon fresh lime juice
3/4 cup neutral flavored oil (I like canola oil)
Kosher salt and pepper

Directions

Place the cilantro, coconut, cashews, egg yolk and lime juice in a blender or food processor.
With the motor running, add the oil drop by drop until a thick sauce forms.
Season with salt and pepper.
The sauce can be stored, covered, in the refrigerator for up to 5 days.

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Surprise!! We have tons of fun stuff in store with you in our latest issue. Purim recipes that go beyond the usual and free Purim gift tags for Mishloach Manot & Wines. Don’t miss our vegan guide, our interview with Mayim Bialik, money saving tips and learn all about the pressure cooker. Check out our sneak peek and find more in the articles and guides to keep you warm this Winter and prepared for Purim – www.joyofkosher.com/magazine

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