Corn casserole with pumpkin and beef in a slow cooker

Ingredients:

Sauerbraten (Pumpkin and Beef Casserole)

• 1 can (425 g) creamed corn
• 2 cups Sauerbraten sauce, recipe below
• 2 tbsp. premium flour
• 1 piece Sauerbraten brisket, recipe below, cut into bite-sized pieces (about 3 cups)
• 1 cup Sauerbraten vegetables, recipe below, cut into small pieces
• 2 cups frozen butternut squash slices (about 300g)
• 0.5 tsp dried thyme
• 2 large eggs
• 3/4 cup grated cheddar

Sauerbraten in a slow cooker

• 1 (1.8 – 2.2 kg) beef brisket with corner trimmed and excess fat removed
• 2 tbsp. unrefined olive oil
• 2 tbsp tomato paste
• 1 cup dry red wine
• 0.5 cup red wine vinegar
• 1 tbsp. spices for pickling, tied in a gauze bag
• 1 cup lightly salted beef broth
• 6 carrots, cut crosswise into 4 pieces
• 4 stalks celery, cut crosswise into 4 pieces
• 2 leeks, halved lengthways and cut into 1cm thick pieces.
• 12 gingerbread cookies, crumbled
• Chopped fresh parsley, to taste

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 200°C.
2. In an ovenproof skillet, combine the gravy and 1 tablespoon flour; bring to a boil over medium heat, stirring frequently. Add the brisket, sauerbraten vegetables, pumpkin, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the pumpkin is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
3. In a bowl, combine the corn, eggs, cheese, the remaining 1 tablespoon of flour, and pepper to taste. Pour over the meat mixture, place the pan in the oven, and bake until cooked through and crispy, 30 to 35 minutes. Let the dish rest for a few minutes before serving.

4. Sauerbraten in a slow cooker

   
   Sprinkle the brisket with 1 teaspoon of salt and 0.5 teaspoon of pepper and cut it crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket and sear in batches, about 3 minutes per side. Transfer to a 5-6 quart slow cooker.
5. Add the tomato paste to the pan and cook, stirring, for 1 minute. Stir in the wine, vinegar, and spices in the bag and simmer for 4 minutes. Then transfer to the slow cooker, adding the beef broth, carrots, celery, leek, and half of the chopped onion. gingerbread cookiesClose the slow cooker and cook on low for 8 hours.
6. Place the meat, vegetables, and spice bag in a bowl. Stir the remaining biscuits into the gravy and add salt, pepper, and parsley to taste. Set aside 1 piece of brisket, 1 cup of vegetables, and 2 cups of gravy for another dish. Slice the remaining meat and serve with the vegetables and gravy.