Honour the Norse earth goddess, Nerthus, with a hearty offering of slow braised beef shanks with ale and buttery cauliflower leek purée.
An Ancient Norse Mythology Feast
Embark on an epic culinary adventure as we prepare a decadent feast inspired by Vanaheim, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Vanaheim. This resplendent realm of lush and bountiful fields, shining lakes, and verdant forests is home to the Vanir, ancient gods of nature and fertility. In the spirit of community and kinship, we set out to honour the Vanir deities by preparing a lavish feast. With each dish, we celebrate the deep connections between food, culture, and the natural world.
Nerthus, the Earth Goddess
Little is known about the enigmatic Germanic goddess Nerthus with some sources claiming she is the consort of Njord, the Vanir god of seafaring and sailors. Revered as an earth goddess, Nerthus was worshipped with an annual procession that included feasting, celebration, and the sacrifice of livestock. Her image was veiled and taken from village to village in a cow-drawn wagon to bless the land and ensure a bountiful harvest.
An Offering for Nerthus
Slow braised beef shanks with ale served with a creamy cauliflower leek purée are the perfect culinary tribute to this mysterious, ancient goddess. Rich and hearty beef shanks pay homage to her ancient rites of sacrifice while the cauliflower leek purée represents the agricultural abundance Nerthus bestows upon the land. Pull back the veil and reveal the bountiful blessings of this ancient earth goddess.
Ingredient Notes
Beef Shanks: This tough cut of meat is perfect for low and slow braising. It has a tendency to curl while cooking so I like to use thick slices of shank, about 2 inches thick. There is some connective tissue around the edge of the shank that will also curl while cooking so I will remove it if the butcher has not.
Ale: The ale adds a delicious depth of flavour to the braising liquid. Use any amber or pale ale you prefer. I would avoid an IPA which can be quite bitter. If you want something other than ale, then a stout would be a great substitute. To make this non-alcoholic simply substitute with more beef broth.
Brown Sugar: Ale can add bitterness to the overall dish so I like to add a little brown sugar just to balance some of that bitterness.
How to Make Nerthus’ Ale Braised Beef Shanks
Prep the beef shanks
If your beef shanks aren’t trimmed and tied, you will need to do that. Use a sharp knife to remove any connective tissue and fat around the outside edge of each shank. Use twine to tie around each shank tightly so that they don’t fall apart. Pat the shanks dry and lightly dust with flour on all sides.
Brown the beef
Heat the olive oil in a braiser or wide dutch oven over medium high heat. Add the beef shanks and sear until browned on one side. Flip the beef and brown the other side. Remove the beef to a plate and set aside. Add a bit more olive oil to the braiser if it looks dry and then add the onions. Turn down the heat and sauté the onions until softened, about 5 minutes.
Deglaze the pan
When the onions are soft and beginning to brown, add the garlic and sauté for one minute. Deglaze the braiser with the ale. Bring the ale to a simmer. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Add the brown sugar, thyme, bay leaves, salt and pepper to the braiser along with the beef broth. Return the shanks to the braiser along with any juices that have accumulated.
Braise the beef
Bring the liquid to a simmer, then cover and turn down to low. Cook the shanks on a very low simmer for 2 ½ to 3 hours or until very tender. Add the carrots to the beef after 1 ½ hours. The beef shanks are done when they are falling apart. If they still feel tight when probed, then continue cooking until they are tender.
Prepare the cauliflower leek purée
Separate the cauliflower into florets and add to a steamer basket. Steam the cauliflower until fully cooked. Separate the cauliflower into florets and add to a steamer basket. Steam the cauliflower until fully cooked. To prepare the leeks, cut off the dark leaves and discard. Cut the leek in half and wash well between the layers. Remove the root end and cut the leek into a small dice.
Heat 1 tbsp butter in a skillet over medium heat. Add the diced leeks and cook slowly until very tender. Try not to brown the leeks which could affect the colour of the purée. While the vegetables are cooking, warm the remaining butter and cream in a small pot.
Transfer the cooked cauliflower and leeks to a food processor or high speed blender. Add the cream mixture and blend until completely smooth. Stop periodically to scrape down the sides of the processor. Continue blending until the leeks are fully pureed. Taste and add salt and pepper as needed. Set aside.
Thicken the braising liquid
When the shanks are fully cooked, carefully remove them from the braising liquid. Skim off any fat from the liquid and bring to a boil. Let the liquid reduce by about a third. Taste and adjust the seasoning if needed. Mix the cornstarch with water to create a slurry. Add the slurry to the braising liquid and simmer until thickened.
Serve the Ale Braised Beef Shanks
Cut the strings from the shanks and transfer the beef along with the sauce to a serving dish. Serve with the cauliflower leek purée. Enjoy!
More Norse Mythology Inspired Recipes
Nerthus' Ale Braised Beef Shanks with Cauliflower Leek Purée
Ingredients
- 4 beef shank slices each about 2 inches thick
- flour as needed
- 2 tbsp olive oil plus extra as needed
- 1 large onion sliced
- 2 garlic cloves minced
- 355 ml can ale
- 1 tbsp brown sugar
- 5-6 sprigs fresh thyme tied in a bundle
- 2 bay leaves
- 1 tsp kosher salt plus extra as needed
- ¼ tsp pepper
- 2 cups beef broth
- 3-4 carrots diced
- 1 tbsp cornstarch
- 2 tbsp water
Cauliflower Leek Purée
- 1 large head cauliflower
- 2 leeks
- 3 tbsp butter divided
- ½ cup heavy cream
- kosher salt as needed
- pepper as needed
Instructions
- If your beef shanks aren’t trimmed and tied, you will need to do that. Use a sharp knife to remove any connective tissue and fat around the outside edge of each shank. Use twine to tie around each shank tightly. Pat the shanks dry and lightly dust with flour on all sides.
- Heat the olive oil in a braiser or wide dutch oven over medium high heat. Add the beef shanks and sear until browned on one side. Flip the beef and brown the other side. Remove the beef to a plate and set aside. Add a bit more olive oil to the braiser if it looks dry and then add the onions. Turn down the heat and sauté the onions until softened, about 5 minutes.
- When the onions are soft and beginning to brown, add the garlic and sauté for one minute. Deglaze the braiser with the ale. Bring the ale to a simmer. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Add the brown sugar, thyme, bay leaves, salt and pepper to the braiser along with the beef broth. Return the shanks to the braiser along with any juices that have accumulated.
- Bring the liquid to a simmer, then cover and turn down to low. Cook the shanks on a very low simmer for 2 ½ to 3 hours or until very tender. Add the carrots to the beef after 1 ½ hours. The beef shanks are done when they are falling apart. If they still feel tight when probed, then continue cooking until they are tender.
Cauliflower Leek Purée
- Separate the cauliflower into florets and add to a steamer basket. Steam the cauliflower until fully cooked. To prepare the leeks, cut off the dark leaves and discard. Cut the leek in half and wash well between the layers. Remove the root end and cut the leek into a small dice.
- Heat 1 tbsp butter in a skillet over medium heat. Add the leeks and cook slowly until very tender. Try not to brown the leeks which could affect the colour of the purée. While the vegetables are cooking, warm the remaining butter and cream in a small pot.
- Transfer the cooked cauliflower and leeks to a food processor or high speed blender. Add the cream mixture and blend until completely smooth. Stop periodically to scrape down the sides of the processor. Continue blending until the leeks are fully pureed. Taste and add salt and pepper as needed. Set aside.
Finish the beef
- When the shanks are fully cooked, carefully remove them from the braising liquid. Skim off any fat from the liquid and bring to a boil. Let the liquid reduce by about a third. Taste and adjust the seasoning if needed. Mix the cornstarch with water to create a slurry. Add the slurry to the braising liquid and simmer until thickened.
- Cut the strings from the shanks and transfer the beef along with the sauce to a serving dish. Serve with the cauliflower leek purée. Enjoy!