Slavonski Cobanac
Recipes with Slavonska Kobasica
Cobanac (shepherd's stew) is the ultimate Slavonian comfort food: a rich, paprika-heavy meat stew with kobasica, multiple cuts of pork, and hot peppers, simmered low and slow in a cast-iron pot. Traditionally cooked outdoors over an open fire.
Prep Time
30 min
Cook Time
3 hours
Servings
6
Difficulty
Medium
Ingredients
- 300g slavonska kobasica, sliced into 2cm pieces
- 500g pork shoulder, cubed
- 300g pork belly, cubed
- 3 large onions, diced
- 4 cloves garlic, minced
- 3 tbsp sweet paprika
- 1 tbsp hot paprika
- 4-6 hot peppers (whole)
- 2 bay leaves
- 200ml red wine
- Salt and black pepper
- Lard or oil for frying
- Bread for serving
Steps
Heat lard in a heavy cast-iron pot (or Dutch oven) over medium-high heat. Brown the pork shoulder and belly cubes in batches until deeply golden on all sides. Remove and set aside.
In the same pot, fry the diced onions until soft and translucent, about 8 minutes. Add the garlic and cook for another minute.
Remove pot from heat. Stir in both paprikas immediately -- this prevents them from burning and gives the stew its signature deep red color. Stir well to coat the onions.
Return the browned meat to the pot. Add the whole hot peppers, bay leaves, and red wine. Add just enough water to barely cover the meat -- cobanac should be thick, not soupy.
Bring to a gentle simmer, cover, and cook on low heat for 2.5 hours. Do not stir too often -- just occasionally to prevent sticking.
Add the sliced kobasica in the last 30 minutes of cooking. The sausage should warm through and release its smoky flavor into the stew. Season with salt and pepper. Serve in deep bowls with thick slices of bread.
Tips
Authentic cobanac improves overnight. Make it a day ahead and reheat slowly. The paprika should never be added to hot oil or it will turn bitter -- always remove from heat first. If cooking outdoors over fire, use fruit wood for extra smokiness.