Meat casserole with latkes

Votes: 1

Time: 4 hours 35 minutes
Complexity: average
Servings: 8

In this casserole, Jewish potato pancakes (latkes) serve as a delicious, crispy topping, spread over the beef gravy before baking. You can fry latkes specifically for this dish to enjoy the delicious combination of potatoes and brisket gravy, or use leftover pancakes if you've fried too many. Before being baked, the beef brisket, cut into pieces, is simmered in the gravy for several hours, then mixed with pumpkin puree to thicken and impart a wonderful sweet and spicy flavor. You can divide the cooking process over two days, and bake the casserole and latkes just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 tbsp. rapeseed or vegetable oil
1 kg. beef brisket (preferably with a pointed edge), cut into 5 cm pieces.
1 large onion, thinly sliced
2 carrots, sliced 1cm thick.
2 celery stalks, sliced 1cm thick.
0.5 cups dry red wine
1 tbsp. l. brown sugar
2 tbsp tomato paste
1 can (400 g) of canned chopped tomatoes
2 cups beef or vegetable broth + more as needed
2 sprigs of fresh rosemary, leaves chopped
2 Gala or Honeycrisp apples, thinly sliced
1 small butternut squash (about 0.9 kg), cut in half lengthwise and seeded
A pinch of red pepper flakes
1 serving latkes
Chopped fresh parsley, for serving (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, heat 2 tablespoons of canola oil over medium-high heat. Add the beef, 1.5 teaspoons of salt, and freshly ground black pepper and cook, turning, until browned on all sides, about 10 minutes. Reduce heat to medium and add the onion, carrot, and celery. Cook, stirring, until softened, about 10 minutes.
Add the wine and cook for a few minutes, until reduced by half. Add the brown sugar, tomato paste, tomatoes, broth, rosemary, and apples and simmer over low heat, stirring occasionally, until the meat is tender, 2.5 to 3 hours. The liquid should reduce to a thick, sauce-like consistency; however, if it has reduced too much, add a little more broth.

Meanwhile, preheat the oven to 375°F (190°C). Brush the inside of the pumpkin with the remaining 1/2 tablespoon of vegetable oil and sprinkle with 1/4 teaspoon of salt and freshly ground black pepper to taste. Bake, cut-side up, on a rimmed baking sheet until the pumpkin is tender when pierced with a fork, 1 to 1 1/2 hours. Spoon the pumpkin flesh into the bowl of a food processor and pulse until smooth. Stir the pumpkin puree into the meat mixture and add red pepper flakes. Taste and adjust the seasoning, if needed.
Increase the oven temperature to 200°C (400°F). Transfer the brisket to a 22x32cm (9x13in) baking dish and top with neat rows of latkes. Bake until the latkes are lightly browned, 20-25 minutes. Let cool slightly and sprinkle with parsley, if using.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Gluten-free dishes / Main courses / Casseroles / Meat / Vegetables and mushrooms / Potato dishes / Potato gratins and casseroles

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