Croatian Recipes: How to Make Čobanac at Home
It’s now winter, and we are cooking all those hearty meals that get you through the cold days and nights.
Not only will this traditional Croatian food (originating in the region of Slavonia) sustain you all day, but more importantly it’s super delicious. Čobanac is typically prepared with three types of meat including beef, pork and anything you like (I like to throw a little game in but many others like lamb) and, of course, the essential ingredient of Slavonian cuisine PAPRIKA! After that, people tend to put whatever they like in their stew, from potatoes, onions, pancetta, carrots and various herbs. In the past this dish was cooked in a cauldron over an open fire and cooked for hours. Here is a recipe you can cook in the comfort of your home so need need to drag your cauldron out of the basement!
- 100 g smoked pancetta
- 500g beef
- 500g pork
- 500g game (venison or boar)
- 2 large onions – diced
- 3 cloves garlic
- 2 bay leaves
- 1tbs tomato paste
- 6 medium potatoes
- salt to taste
- pepper to taste
- 1 tbs paprika
- 1tsp hot paprika
- 200ml red wine
- Pinch of oregano
How to Make Čobanac
- Cut all the meat so it’s in 3-4cm cubes.
- Fry the and garlic onion in a large stewing pot along with the pancetta. Once the onion starts to become translucent add 300ml of water.
- Allow to cook for 10 minutes.
- Add your meat to the pot along with the red wine and let it cook for 10 minutes and allow the meat juices to be released. Then add enough water to cover the meat and bring to the boil. Now reduce the heat to a simmer and allow to cook for an hour.
- Now add the paprika, hot paprika, potatoes, oregano, bay leaves, salt, pepper, and tomato paste and continue to simmer for another 30 minutes or until the meat is tender.
- Your Čobanac should be now ready. Easy as that!