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

Instructions

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.
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.
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
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.
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.
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.
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