1 1/2pounds russet potatoes
1 large yellow onion
3/4 teaspoon kosher salt
2 large eggs
1 tablespoon lemon juice
1/3 cup all-purpose flour
Fresh ground black pepper
2 1/2 tablespoons canola or vegetable oil, divided
2 pounds brisket, cut into 2-inch pieces
Kosher salt, divided
Fresh ground black pepper
1 large onion, sliced
2 carrots, chopped into 1/2-inch coins
2 celery stalks, chopped into 1/2-inch pieces
1/2 cup red wine
1 tablespoon brown sugar
2 tablespoons tomato paste
1 (14-ounce) can chopped tomatoes
2 cups beef or vegetable stock
Leaves from 2 sprigs fresh rosemary, chopped
2 apples, cored and sliced
1 small (2 – 2 1/2 pounds) butternut squash, halved and seeds removed
Good pinch of crushed red pepper
1 batch latkes
Chopped fresh parsley (optional garnish)
1. Make the latkes: Shred the potatoes and onions together in a food processor or with a grater or mandoline. Place in a strainer that’s been lined with cheesecloth. Toss with salt, to taste, and let sit over a bowl for 30 minutes. Gather the top of the cheesecloth and then use your hands to squeeze out as much excess moisture as you can.
2. Transfer to a bowl and mix in the eggs, lemon juice, flour and a few turns of black pepper. Heat a skillet with 1/4 inch of oil until shimmering. Working in batches so as not to crowd the pan, fry up loosely packed rounded tablespoons of the latke mixture until browned on both sides. Add more oil to the pan as needed. Transfer to a paper towel lined-plate and set aside until ready to use.
3. Prepare the hotdish: Heat 2 tablespoons canola oil in a large pot over medium high heat. Add the brisket, season with 1 1/2 teaspoons salt and a few turns of black pepper and cook until browned on all sides, about 10 minutes.
4. Reduce the heat to medium and add the onion, carrots and celery and cook, stirring, until softened, about 10 minutes. Add the red wine and cook for a few minutes until it’s reduced by half.
5. Add the brown sugar, tomato paste, canned tomatoes, stock, rosemary and apples and simmer uncovered for 2 1/2-3 hours, stirring occasionally, until meat is tender. You want the liquid to reduce and get quite thick and saucy; however, if it reduces too far to where it’s more gloopy than saucy, add a bit more stock.
6. Meanwhile, preheat the oven to 375°, brush the innards of the squash with the remaining 1/2 tablespoon of oil, sprinkle with 1/4 teaspoon salt and a few turns of pepper and roast until a fork pokes easily into the center; begin checking at 1 hour. Purée the squash and then stir it into your hotdish mixture with crushed red pepper. Taste and adjust seasoning.
7. Increase the oven temperature to 400°. Transfer the mixture to an 8-by-12-inch casserole dish and top with latkes lined up in nice neat rows. Bake until the mixture is bubbly and the latkes are deep brown, about 45 minutes. Let cool slightly and then top with chopped parsley, if using, and serve.