Aunt Ruth's Kreplach Soup
September 24, 2011 
5 lbs brisket to make 50+ kreplachs
Roast the brisket in a pan, fat side up. Cover it with LOTS of onions and pour 1 bottle of chili sauce over the top. Add a can of beef broth and cover the pan with heavy foil.
Roast at 350 until fork tender (about 3-4 hours). Keep a careful watch on the liquid to see if you have to add more beef broth.
When done, put the brisket on a platter. Place the drippings and the onions in a separate bowl and refrigerate overnight.
The following day, degrease the drippings and trim ALL the fat off of the brisket, and then cut it into pieces and grind it in a meat grinder (I use my Kitchenaid) while adding the drippings and onions a little at a time. Brisket-drippings-onions, etc.
You will want the brisket to be pasty, so it will hold together when rolled into balls the size of an egg yolk which you will place into the kreplach noodle. Some years ago, I began using wonton skins, so follow the directions on the wrapper for any wonton questions!
Roll the brisket into a ball, lay on wonton, and tightly pinch closed. At this point, I freeze them in a single layer on a cookie sheet, so they may be bagged for later use.
Simmer them in a pot of water with a chicken broth cube for about 8 minutes or until hot and remove and serve it in a delicious chicken stock.
Of course, she makes her own soup.
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You can read more about Aunt Ruth and her mouth-watering recipes here.
Reader Comments (3)
fabulous recipe...one I want to try!
http://honeylazar.blogspot.com/2011/08/guess-whos-coming-to-dinner.html
I especially enjoyed reading your post that shared in more detail about Aunt Ruth and the Kreplach Soup on your blog. And...love this quote: "Sharing traditions, special foods, and laughter are the ingredients that serve up memories and become the ingredients for a meaningful life."
I love brisket and this sounds just so yummy!