Meat casserole with latkes

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.