Beef Kreplach

Season the meat with salt and pepper; rub with the garlic. Place in a heaavy pot and surround with the carrot, celery an 1 onion. Cook covered for about one hour or until there is almost no liquid. Add water to cover and simmer for 1 1/2 hours. While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown. Remove the meat from 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. 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 doughis smooth and soft. A food processor will work fine for this. Cut the dough into 3 portions. Roll each piece into a rectable about 1/8 inch thick. Cut into 2 inch squares. Fill each square with about 1 tsp of the meat mixture. Dipping your hands in flour, fold over into a triangle, and then crimp closed. Join the two ends together like a little ring, as with tortellini or wontons. Repeat with the rest of the kough. If you like, you can freeze the kreplach at this point. Place on a cookie sheet in a single layer and freeze. Transfer 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 salt and about 20 kreplach at a time. When the kreplach have risen to the top, cook for another 5 minutes (al dente). Remove with a strainer into a bowl filled with chicken soup. Recipe by: Jewish Cooking in America, Joan Nathan Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 30, 1998,