{"id":4051,"date":"2026-07-28T13:19:39","date_gmt":"2026-07-28T13:19:39","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/cobanac-eslavon-de-carnes-mixtas\/"},"modified":"2026-07-28T13:19:39","modified_gmt":"2026-07-28T13:19:39","slug":"cobanac-eslavon-de-carnes-mixtas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/cobanac-eslavon-de-carnes-mixtas\/","title":{"rendered":"\u010cobanac eslav\u00f3n de carnes mixtas"},"content":{"rendered":"\n<style>\n#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew{\n  --tsh-paper:#fff;--tsh-paper-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;\n  --tsh-sage:#176745;--tsh-blue:#285c9d;--tsh-rose:#994435;--tsh-violet:#6c5094;--tsh-night:#192622;\n  --tsh-shadow-sm:0 1px 2px 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.tsh-masthead,#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-title-wrap,#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-card-head,#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-title-accent,#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-close-kicker,#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-close-quote,#recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew .tsh-close-copy{color:#000!important}\n  #recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n<\/style>\n<section id=\"recipe-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-describedby=\"recipe-summary-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Tres carnes a\u00f1adidas seg\u00fan su dureza<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n        <span class=\"tsh-title-main\"><b>\u010cobanac eslav\u00f3n de carnes mixtas<\/b> <\/span>\n        <span class=\"tsh-title-accent\">con jabal\u00ed, ternera, cerdo y piment\u00f3n en cocci\u00f3n prolongada<\/span>\n      <\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Este \u010dobanac eslav\u00f3n re\u00fane jabal\u00ed, ternera y cerdo en un guiso profundo de cebolla, piment\u00f3n, tomate y vino tinto. Las carnes entran por etapas para que cada una alcance ternura al mismo tiempo, mientras la salsa se concentra sin harina y conserva un picante firme pero controlado.<\/p>\n      <ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\">\n        <li>Plato principal<\/li>\n        <li>Cocina croata<\/li>\n        <li>Guiso lento<\/li>\n        <li>Media<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Slavonian-Cobanac-\u2014-Croatian-Mixed-Meat-Paprika-Stew-1.webp\" alt=\"Caldero de \u010dobanac eslav\u00f3n con carnes mixtas y salsa roja de piment\u00f3n\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>La imagen panor\u00e1mica muestra el guiso en un recipiente amplio, con trozos de carne distribuidos en la salsa.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts tsh-facts--5\" aria-label=\"Rendimiento, tiempos y estimaci\u00f3n energ\u00e9tica\"><div class=\"tsh-fact\"><dt>Rendimiento<\/dt><dd>10 porciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>3 h 15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>4 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 905 kcal<\/dd><\/div><\/dl>\n  <\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida de la receta\"><a href=\"#panorama-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Panorama<\/a><a href=\"#ingredientes-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Ingredientes<\/a><a href=\"#preparacion-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Preparaci\u00f3n<\/a><a href=\"#control-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Control<\/a><a href=\"#servicio-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Servicio y conservaci\u00f3n<\/a><a href=\"#preguntas-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Preguntas<\/a><a href=\"#nutricion-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Nutrici\u00f3n<\/a><\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"panorama-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"panorama-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Contexto, sabor y t\u00e9cnica<\/p>\n      <h3 id=\"panorama-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Un guiso de caldero construido por tiempos de cocci\u00f3n<\/h3>\n      <p class=\"tsh-head-copy\">El jabal\u00ed entra primero, la ternera despu\u00e9s y el cerdo al final; la cebolla deshecha y el col\u00e1geno espesan la salsa sin roux.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>\u010cobanac es un guiso asociado a Eslavonia y a la cocci\u00f3n al aire libre en caldero, preparado para reuniones en las que una cantidad grande de carne se cocina lentamente. No existe una \u00fanica combinaci\u00f3n obligatoria. Son habituales dos o tres carnes, con una pieza de caza cuando est\u00e1 disponible. Esta versi\u00f3n utiliza jabal\u00ed, ternera y cerdo, adem\u00e1s de una base abundante de cebolla y piment\u00f3n que define el color y el sabor.<\/p><p>Las carnes no se comportan igual. El jabal\u00ed necesita m\u00e1s tiempo para ablandarse y se a\u00f1ade primero; la ternera entra despu\u00e9s; el cerdo, m\u00e1s tierno y graso, se reserva para la parte final. Los cubos deben medir unos 4 cm para soportar la cocci\u00f3n larga sin deshacerse. Dorar en tandas crea sabor, pero no se busca una costra oscura que compita con el piment\u00f3n.<\/p><p>La cebolla se cocina hasta quedar muy blanda y despu\u00e9s se tritura parcialmente o se aplasta contra la pared de la olla. Esta base proporciona cuerpo. El piment\u00f3n dulce y el picante se a\u00f1aden con la olla brevemente fuera del fuego, ya que se queman con facilidad. El tomate es secundario; aporta acidez y color, pero el guiso no debe saber a salsa de tomate. El vino tinto se reduce antes de incorporar el caldo.<\/p><p>La cocci\u00f3n contin\u00faa a fuego bajo, con la olla parcialmente tapada y sin remover de forma agresiva. Se a\u00f1ade l\u00edquido caliente solo cuando la carne deja de estar casi cubierta. El punto final llega cuando el jabal\u00ed se separa con una cuchara, la ternera mantiene forma y el cerdo est\u00e1 tierno. Todas las piezas deben superar 71 \u00b0C, aunque la textura, no esa temperatura m\u00ednima, determina el tiempo real de este guiso.<\/p><\/div><div class=\"tsh-prose\"><p>El piment\u00f3n dulce constituye una cantidad importante, pero debe ser reciente y de buena calidad. Su color se apaga con el almacenamiento y su aroma pierde notas frutales. La mejorana ofrece un fondo herbal discreto; el laurel se retira antes del servicio. La zanahoria aporta dulzor natural y ayuda a moderar el picante. Ninguno de estos elementos debe ocultar la diferencia entre las carnes, que sigue siendo perceptible en cada cucharada.<\/p><p>El guiso admite una olla dom\u00e9stica pesada, aunque el caldero produce una evaporaci\u00f3n m\u00e1s r\u00e1pida. En interior, la tapa se deja entreabierta y la reducci\u00f3n final puede prolongarse. No se recomienda triturar toda la salsa: una textura completamente lisa aleja el plato de su car\u00e1cter r\u00fastico y puede emulsificar exceso de grasa. Aplastar solo una parte de la cebolla proporciona cuerpo y deja peque\u00f1os fragmentos vegetales que acompa\u00f1an las carnes.<\/p><p>La cantidad de pan se integra en el rendimiento nutricional y en la forma de servicio. Un pan de miga firme recoge la salsa sin convertir el plato en una sopa espesa. No se a\u00f1ade pasta ni patata dentro de la olla, de modo que el sabor del piment\u00f3n y las carnes permanece concentrado. En una comida grande, el \u010dobanac se mantiene a fuego m\u00ednimo y se remueve desde el fondo antes de cada ronda de servicio para repartir carne y salsa de manera uniforme.<\/p><div class=\"tsh-callout\" role=\"note\">El piment\u00f3n se incorpora fuera del fuego y recibe l\u00edquido en menos de treinta segundos. Un piment\u00f3n quemado vuelve amarga toda la olla.<\/div><\/div><\/div>\n      <div class=\"tsh-key-grid\" aria-label=\"Claves t\u00e9cnicas\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Carne por etapas<\/h4><\/div><p>La secuencia jabal\u00ed, ternera y cerdo iguala los distintos tiempos de ablandamiento.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Cebolla como espesante<\/h4><\/div><p>Una base muy cocida aporta cuerpo sin harina ni almid\u00f3n a\u00f1adido.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Picante en dos momentos<\/h4><\/div><p>Una parte se cuece en la base y otra peque\u00f1a parte se ajusta al final.<\/p><\/section><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"ingredientes-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Cantidades y componentes<\/p>\n      <h3 id=\"ingredientes-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Ingredientes para 10 porciones<\/h3>\n      <p class=\"tsh-head-copy\">Las cantidades corresponden al rendimiento indicado y todos los ingredientes se incorporan en el orden descrito.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-1-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><h4 id=\"grupo-1-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Para las carnes<\/h4><ul><li><span class=\"tsh-amount\">800 g<\/span><span>carne de jabal\u00ed para guisar, en cubos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">700 g<\/span><span>aguja de ternera, en cubos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">700 g<\/span><span>paleta de cerdo, en cubos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">18 g<\/span><span>sal fina<\/span><\/li><li><span class=\"tsh-amount\">2 cucharaditas<\/span><span>pimienta negra molida<\/span><\/li><li><span class=\"tsh-amount\">60 g<\/span><span>manteca de cerdo<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-2-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><h4 id=\"grupo-2-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Para la base de piment\u00f3n<\/h4><ul><li><span class=\"tsh-amount\">1,2 kg<\/span><span>cebolla, picada<\/span><\/li><li><span class=\"tsh-amount\">300 g<\/span><span>zanahoria, picada<\/span><\/li><li><span class=\"tsh-amount\">25 g<\/span><span>ajo, picado<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>piment\u00f3n dulce<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>piment\u00f3n picante<small>Reducir a 4 g para un picante moderado.<\/small><\/span><\/li><li><span class=\"tsh-amount\">400 g<\/span><span>tomate triturado<\/span><\/li><li><span class=\"tsh-amount\">500 ml<\/span><span>vino tinto seco<\/span><\/li><li><span class=\"tsh-amount\">1,5 l<\/span><span>caldo de carne caliente sin sal<\/span><\/li><li><span class=\"tsh-amount\">3<\/span><span>hojas de laurel<\/span><\/li><li><span class=\"tsh-amount\">1 cucharadita<\/span><span>mejorana seca<\/span><\/li><li><span class=\"tsh-amount\">800 g<\/span><span>pan r\u00fastico, para servir<\/span><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> Contiene gluten y sulfitos. El caldo industrial puede contener apio, soja o mostaza.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Caza silvestre.<\/strong> La carne de jabal\u00ed debe proceder de un circuito inspeccionado. Cocinar todos los cubos hasta al menos 71 \u00b0C y continuar hasta que queden tiernos.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"preparacion-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 10 pasos ejecutables<\/p>\n      <h3 id=\"preparacion-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Preparaci\u00f3n de \u010cobanac eslav\u00f3n de carnes mixtas<\/h3>\n      <p class=\"tsh-head-copy\">Las etapas responden a cambios reales de componente, cocci\u00f3n o reposo.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-1-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"etapa-1-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Sellado y base de cebolla<\/h4><span class=\"tsh-stage-time\">1 h<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Sazonar y dorar el jabal\u00ed<\/h4><p>Secar el jabal\u00ed, mezclarlo con un tercio de la sal y pimienta. Fundir parte de la manteca en una olla pesada o caldero y dorar la carne en tandas durante 8\u201310 minutos. Retirar.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Dorar la ternera y el cerdo<\/h4><p>A\u00f1adir m\u00e1s manteca seg\u00fan sea necesario. Dorar la ternera 7\u20138 minutos y el cerdo 6 minutos, siempre en tandas. Reservar cada carne por separado.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Cocer la cebolla y la zanahoria<\/h4><p>Bajar a fuego medio, a\u00f1adir la cebolla, zanahoria y la sal restante. Cocinar 25\u201330 minutos, removiendo y raspando el fondo, hasta que la cebolla est\u00e9 muy blanda. A\u00f1adir el ajo durante el \u00faltimo minuto.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Despertar el piment\u00f3n<\/h4><p>Retirar la olla del fuego, incorporar piment\u00f3n dulce y 6 g del picante, mezclar 20 segundos y a\u00f1adir de inmediato el tomate.<\/p><span class=\"tsh-cue\">El piment\u00f3n debe oler dulce y tostado, nunca acre.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-2-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"etapa-2-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Cocci\u00f3n escalonada de las carnes<\/h4><span class=\"tsh-stage-time\">3 h<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Reducir el vino<\/h4><p>Volver a fuego medio, a\u00f1adir el vino y hervir 6\u20138 minutos, hasta reducirlo aproximadamente a la mitad.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Cocer primero el jabal\u00ed<\/h4><p>Devolver el jabal\u00ed, a\u00f1adir laurel, mejorana y 1 litro de caldo. Mantener un hervor suave, parcialmente tapado, durante 60 minutos.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>A\u00f1adir la ternera<\/h4><p>Incorporar la ternera y continuar 55 minutos. Revisar el l\u00edquido cada 20 minutos; a\u00f1adir caldo caliente solo para mantener la carne casi cubierta.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Terminar con el cerdo<\/h4><p>A\u00f1adir el cerdo y cocer 45\u201360 minutos m\u00e1s, hasta que las tres carnes est\u00e9n tiernas. Remover con cuidado para no romper los cubos.<\/p><span class=\"tsh-cue\">Todas las carnes deben superar 71 \u00b0C; el jabal\u00ed debe ceder f\u00e1cilmente a la cuchara.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Ajustar la salsa<\/h4><p>Retirar el laurel. Aplastar parte de la cebolla y zanahoria contra la pared de la olla. Probar y ajustar sal y el piment\u00f3n picante restante. Cocer destapado 10 minutos si la salsa necesita m\u00e1s cuerpo.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Servir despu\u00e9s de un reposo breve<\/h4><p>Apagar el fuego y dejar 10 minutos. Retirar el exceso de grasa de la superficie y servir con rebanadas de pan r\u00fastico.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"control-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"control-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Se\u00f1ales de cocci\u00f3n y ajustes<\/p>\n      <h3 id=\"control-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Puntos de control y soluci\u00f3n de problemas<\/h3>\n      <p class=\"tsh-head-copy\">Las cifras se leen junto con las se\u00f1ales visibles, t\u00e1ctiles y arom\u00e1ticas de cada fase.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Piment\u00f3n fuera del fuego<\/p><strong>\u2264 30 s<\/strong><p>Recibe tomate antes de quemarse.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Hervor<\/p><strong>Muy suave<\/strong><p>La superficie muestra burbujas peque\u00f1as, no una ebullici\u00f3n vigorosa.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura de las carnes<\/p><strong>\u2265 71 \u00b0C<\/strong><p>Referencia m\u00ednima; el guiso contin\u00faa hasta que el jabal\u00ed est\u00e9 tierno.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Tiempo total de cocci\u00f3n<\/p><strong>3 h 15 min<\/strong><p>Puede aumentar si la pieza de caza es especialmente firme.<\/p><\/section><\/div>\n      <div class=\"tsh-table-wrap\">\n        <table class=\"tsh-table\">\n          <caption>Problemas frecuentes y correcciones<\/caption>\n          <thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead>\n          <tbody><tr><td data-label=\"Problema\">Sabor amargo<\/td><td data-label=\"Causa probable\">El piment\u00f3n se quem\u00f3 en la grasa caliente.<\/td><td data-label=\"Correcci\u00f3n\">No puede corregirse por completo; a\u00f1adirlo fuera del fuego y mojarlo de inmediato.<\/td><\/tr><tr><td data-label=\"Problema\">Jabal\u00ed duro y cerdo deshecho<\/td><td data-label=\"Causa probable\">Todas las carnes se a\u00f1adieron al mismo tiempo.<\/td><td data-label=\"Correcci\u00f3n\">Escalonar la incorporaci\u00f3n seg\u00fan la dureza de cada pieza.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa acuosa<\/td><td data-label=\"Causa probable\">Se a\u00f1adi\u00f3 demasiado caldo o la cebolla no se coci\u00f3 suficiente.<\/td><td data-label=\"Correcci\u00f3n\">Destapar al final y aplastar parte de la base para dar cuerpo.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa grasa<\/td><td data-label=\"Causa probable\">Las piezas ten\u00edan exceso de grasa o no se desgras\u00f3.<\/td><td data-label=\"Correcci\u00f3n\">Recortar antes de cocinar y retirar grasa de la superficie tras el reposo.<\/td><\/tr><tr><td data-label=\"Problema\">Picante dominante<\/td><td data-label=\"Causa probable\">Se us\u00f3 todo el piment\u00f3n picante al principio.<\/td><td data-label=\"Correcci\u00f3n\">Reservar una parte y ajustar solo al final.<\/td><\/tr><\/tbody>\n        <\/table>\n      <\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"servicio-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"servicio-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\">\n      <p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de la cocci\u00f3n<\/p>\n      <h3 id=\"servicio-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Servicio, conservaci\u00f3n y preparaci\u00f3n anticipada<\/h3>\n      <p class=\"tsh-head-copy\">Las indicaciones se ajustan a la textura, seguridad y forma de consumo de este plato.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Servir en platos hondos con pan de corteza firme. Una ensalada de col o encurtidos aporta acidez y no compite con la salsa.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Refrigerar hasta 3 d\u00edas. El sabor mejora al d\u00eda siguiente; recalentar a fuego bajo hasta 74 \u00b0C, a\u00f1adiendo un poco de agua si la salsa se ha espesado.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Congelaci\u00f3n<\/h4><p>Congelar hasta 3 meses en porciones, sin pan. Descongelar en el frigor\u00edfico y recalentar lentamente.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Cocci\u00f3n en caldero<\/h4><p>Mantener una zona de calor moderado y mover el recipiente en lugar de remover con fuerza. El l\u00edquido debe hervir igual en el centro y en los bordes.<\/p><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"preguntas-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">06 \u00b7 Dudas pr\u00e1cticas<\/p>\n      <h3 id=\"preguntas-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Preguntas sobre \u010cobanac eslav\u00f3n de carnes mixtas<\/h3>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfPuede omitirse el jabal\u00ed?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed. Sustituirlo por la misma cantidad de ternera y empezar toda la carne vacuna en la primera fase.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfLleva patata?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Esta versi\u00f3n no. El cuerpo procede de la cebolla cocida y se sirve con pan, una presentaci\u00f3n habitual para este tipo de guiso.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>\u00bfQu\u00e9 piment\u00f3n conviene usar?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Un piment\u00f3n dulce fresco y arom\u00e1tico forma la base; el picante se dosifica por separado para controlar la intensidad.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">04<\/span><h4>\u00bfPuede prepararse el d\u00eda anterior?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed. Enfriar r\u00e1pidamente, refrigerar y retirar la grasa solidificada antes de recalentar.<\/p><\/div><\/details><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\" aria-labelledby=\"nutricion-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">07 \u00b7 Estimaci\u00f3n por porci\u00f3n<\/p>\n      <h3 id=\"nutricion-title-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">Valores nutricionales aproximados<\/h3>\n      <p class=\"tsh-head-copy\">C\u00e1lculo basado en las cantidades completas y el rendimiento indicado; cambia con marcas, recortes, absorci\u00f3n y tama\u00f1o real de las porciones.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <dl class=\"tsh-nutrition\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 905 kcal<\/dd><\/div><div><dt>Hidratos<\/dt><dd>\u2248 45 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 78 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 1100 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porci\u00f3n:<\/strong> 1 plato hondo con pan. <strong>Al\u00e9rgenos:<\/strong> gluten y sulfitos; posibles apio, soja y mostaza en el caldo. Valores informativos calculados con referencias est\u00e1ndar, no mediante an\u00e1lisis de laboratorio.<\/p>\n    <\/div>\n  <\/section>\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Resultado final<\/p>\n    <p class=\"tsh-close-quote\">Tres carnes tiernas en una salsa de cebolla y piment\u00f3n con profundidad, picante medido y cuerpo natural.<\/p>\n    <p class=\"tsh-close-copy\">El orden de incorporaci\u00f3n evita que una carne se deshaga mientras otra sigue firme; la olla recompensa el calor bajo y los ajustes tard\u00edos.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-slavonian-cobanac-croatian-mixed-meat-paprika-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u010cobanac eslav\u00f3n de carnes mixtas con jabal\u00ed, ternera, cerdo y piment\u00f3n en cocci\u00f3n prolongada\",\n  \"description\": \"Este \u010dobanac eslav\u00f3n re\u00fane jabal\u00ed, ternera y cerdo en un guiso profundo de cebolla, piment\u00f3n, tomate y vino tinto. 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