Comfort food is universal; it exists in all cultures. Warm, slow cooked meals that bring a smile to the end of any long day.
The irony in this dish is that it blends comfort foods from two very different Jewish heritages. The delicious flavours of a Moroccan stew cooked into a distinctly European kugel (pudding). After gently bubbling away in your slow cooker all day your house is going to smell indescribably delicious. Wonderful as a one-pot dinner the grated sweet potato, carrot and onion pudding makes for the perfect aromatic accompaniment to the tender, flavourful beef and hard boiled eggs.
Hear me now, believe me later. You've just gotta try this dish!
In a very large bowl mix together the flour, stock, garlic, spices, salt and pepper.
Using a food processor grate the carrots, onion and sweet potatoes using the large grate. Add the grated vegetables to the bowl and mix to combine with the spices. Crack two eggs into the bowl and mix to combine. Add the mixture to your slow cooker and using a spatula press the mixture down.
Put 2 tablespoons of the oil into a large pan and warm over medium heat. Brown the beef shank and then remove and place on top of the sweet potato mixture in the slow cooker.
Make four small wells in the sweet potato around the beef shank and place the remaining four whole eggs (in their shells).
Cook over low heat for at least 8-10 hours or overnight. Slow cookers vary greatly in size and temperature. If the sweet potato has not begun to brown, turn up to high for the final hour.
To serve simply plate sweet potato, top with beef and peeled egg.
Looking for more Moroccan-inspired meals? Try Sarah's Moroccan Lentil Soup — it's also made in a slow cooker!
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