Corn, Squash and Beef Casserole

2015-06-18
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Nutritional Info

This information is per serving.

  • Calories

    587
  • Fat

    25 grams
  • Saturated Fat

    8 grams
  • Cholesterol

    199 milligrams
  • Sodium

    1015 milligrams
  • Carbohydrate

    47 grams
  • Fiber

    5 grams
  • Protein

    51 grams

Ingredients

  • 2 cups leftover Sauerbraten Gravy, recipe follows
  • 2 tablespoons all-purpose flour
  • 1 piece leftover Sauerbraten Brisket, recipe follows, cut into bite-size pieces (about 3 cups)
  • 1 cup leftover Sauerbraten Vegetables, recipe follows, cut into bite-size pieces
  • 2 cups frozen butternut squash chunks (about 10 ounces)
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 1 (15-ounce) can creamed corn
  • 2 large eggs
  • 3/4 cup shredded Cheddar cheese
  • 1 (4- to -5-pound) flat-cut beef brisket, trimmed of excess fat
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1/2 cup red wine vinegar
  • 1 tablespoon pickling spice, tied in cheesecloth with twine
  • 1 cup low-sodium beef broth
  • 6 carrots, quartered crosswise
  • 4 stalks celery, quartered crosswise
  • 2 leeks, halved lengthwise and sliced 1/2 inch thick
  • 12 gingersnap cookies, crumbled
  • Chopped fresh parsley, to taste

Method

Step 1

Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet. 

Step 2

Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving. 

Step 3

Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g

Step 4

Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker.

Step 5

Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.

Step 6

Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy.

Step 7

Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g

Leave a Reply

Your email address will not be published. Required fields are marked *