Fennel and Pork Tongue Stew

Ingredients

In the original Croatian dish, the stew is made with fennel and pork tongue as the main ingredients. However, in this adapted Austrian version, the stew remains true to its roots by keeping the fennel as a key ingredient. The pork tongue is also retained, as it adds a unique and rich flavor to the dish. The adaptation focuses on incorporating Austrian cooking techniques, spices, and flavors to create a stew that is reminiscent of traditional Austrian cuisine. We alse have the original recipe for Maneštra od koromača i svinjskog jezika, so you can check it out.

• 500g (1.1 lb) pork tongue 500g (1.1 lb) pork tongue
• 2 fennel bulbs, sliced 2 fennel bulbs, sliced
• 2 carrots, diced 2 carrots, diced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the pork tongue to the pot and brown it on all sides.
3. 3.
   Add the sliced fennel, diced carrots, and cubed potatoes to the pot. Stir well to combine.
4. 4.
   Sprinkle the caraway seeds, dried thyme, and paprika over the ingredients in the pot. Season with salt and pepper to taste.
5. 5.
   Pour the beef broth into the pot and add the bay leaf. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the pork tongue is tender and easily pierced with a fork.
6. 6.
   Once the stew is cooked, remove the pork tongue from the pot and slice it into thin pieces.
7. 7.
   Return the sliced pork tongue to the pot and stir gently to incorporate it into the stew.
8. 8.
   Serve the Fennel and Pork Tongue Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pork tongue — Make sure to thoroughly clean and rinse the pork tongue before cooking. Remove any excess fat or membranes for a more tender result.
• Fennel — Trim the fennel bulbs and remove any tough outer layers. Slice the fennel thinly to ensure it cooks evenly and retains its texture.

Tips & Tricks

• If you can't find pork tongue, you can substitute it with beef tongue or even tender cuts of pork such as pork shoulder.
• For a richer flavor, you can add a splash of white wine to the stew during the cooking process.
• Serve the stew with a side of crusty bread to soak up the delicious broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Fennel and Pork Tongue Stew in deep bowls, allowing the flavors to meld together. Garnish with fresh herbs such as parsley or dill for a pop of color and added freshness. Accompany the stew with a slice of crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the Fennel and Pork Tongue Stew, arrange the sliced pork tongue on top of the stew, allowing it to be the centerpiece. Sprinkle some freshly chopped herbs over the stew for an appealing touch. Serve the stew in rustic bowls or traditional Austrian ceramic dishes to showcase its authenticity.