{"id":4053,"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-pastoril-de-eslavonia\/"},"modified":"2026-07-28T13:19:39","modified_gmt":"2026-07-28T13:19:39","slug":"cobanac-pastoril-de-eslavonia","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/cobanac-pastoril-de-eslavonia\/","title":{"rendered":"\u010cobanac pastoril de Eslavonia"},"content":{"rendered":"\n<style>\n#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-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 rgba(38,32,24,.04),0 10px 28px 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.tsh-hero{display:none!important}\n  #recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-card,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-masthead,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-title-wrap,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-card-head,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-title-accent,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-close-kicker,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-close-quote,#recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew .tsh-close-copy{color:#000!important}\n  #recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n<\/style>\n<section id=\"recipe-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-describedby=\"recipe-summary-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">\n\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Caldero de ternera, cerdo y cordero<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">\n        <span class=\"tsh-title-main\"><b>\u010cobanac pastoril de Eslavonia<\/b> <\/span>\n        <span class=\"tsh-title-accent\">con ternera, cerdo, cordero y salsa intensa de piment\u00f3n<\/span>\n      <\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Este \u010dobanac pastoril combina ternera, cerdo y cordero en una sola cocci\u00f3n prolongada con cebolla, ajo, tomate, vino y piment\u00f3n dulce y picante. Los cortes se eligen con dureza similar, por lo que pueden entrar juntos y formar una salsa densa, rojiza y claramente especiada.<\/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 en caldero<\/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-Shepherds-Meat-Stew-2.webp\" alt=\"\u010cobanac pastoril servido en un caldero con salsa roja y trozos de carne\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>La composici\u00f3n horizontal muestra el guiso concentrado en un caldero, con los cubos de carne visibles.<\/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>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>3 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 855 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-shepherds-meat-stew\">Panorama<\/a><a href=\"#ingredientes-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Ingredientes<\/a><a href=\"#preparacion-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Preparaci\u00f3n<\/a><a href=\"#control-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Control<\/a><a href=\"#servicio-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Servicio y conservaci\u00f3n<\/a><a href=\"#preguntas-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Preguntas<\/a><a href=\"#nutricion-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Nutrici\u00f3n<\/a><\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"panorama-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-labelledby=\"panorama-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-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-shepherds-meat-stew\">Una versi\u00f3n pastoril con tres carnes de cocci\u00f3n semejante<\/h3>\n      <p class=\"tsh-head-copy\">Aguja de ternera, paleta de cerdo y cordero de pierna se cortan al mismo tama\u00f1o y se cuecen juntos sobre una base de cebolla muy blanda.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>El nombre \u010dobanac remite a los pastores y a una preparaci\u00f3n concebida para cocinarse en cantidad, a fuego directo y en un solo recipiente. En Eslavonia se asocia a reuniones, concursos y comidas al aire libre. Las f\u00f3rmulas cambian seg\u00fan la carne disponible. Esta versi\u00f3n evita la caza y combina ternera, cerdo y cordero, una mezcla que aporta col\u00e1geno, grasa y un aroma m\u00e1s marcado sin exigir tiempos de entrada muy distintos.<\/p><p>Los cortes se seleccionan para cocci\u00f3n larga: aguja de ternera, paleta de cerdo y pierna o paletilla de cordero. Todos se limpian de tendones duros y se cortan en cubos de unos 4 cm. La carne se sala con moderaci\u00f3n y se dora por tandas. Despu\u00e9s vuelve junta a la olla, a diferencia de una versi\u00f3n con jabal\u00ed, porque estas piezas alcanzan ternura dentro de un intervalo parecido.<\/p><p>La cebolla representa una proporci\u00f3n importante del guiso y necesita tiempo. Se cocina en manteca con una pizca de sal hasta colapsar, tomar un tono dorado p\u00e1lido y pegarse ligeramente al fondo. El ajo entra al final. El piment\u00f3n dulce proporciona color y dulzor; el picante aporta calor, pero no debe borrar el sabor del cordero. Ambos se mezclan fuera del fuego y se hidratan enseguida con tomate y vino.<\/p><p>El caldo se a\u00f1ade caliente hasta dejar las carnes casi cubiertas. Durante las primeras dos horas, la olla permanece parcialmente tapada. En la \u00faltima, se destapa para concentrar. No hace falta harina: la cebolla se deshace y el col\u00e1geno da una textura ligeramente pegajosa. El guiso se deja reposar quince minutos antes de servir para que la grasa suba y pueda retirarse de forma selectiva.<\/p><\/div><div class=\"tsh-prose\"><p>El cordero aporta un aroma m\u00e1s pronunciado y una grasa que se solidifica con facilidad al enfriar. Recortar la capa exterior antes del dorado mantiene la salsa equilibrada. La ternera aporta gelatina, mientras que el cerdo da suavidad. La combinaci\u00f3n funciona cuando ning\u00fan corte supera claramente a los otros. La sal se divide entre carne y cebolla para sazonar desde el comienzo sin concentrar demasiado sodio durante la reducci\u00f3n.<\/p><p>La versi\u00f3n de caldero se remueve con una pala larga y movimientos lentos desde el fondo. En una olla dom\u00e9stica, una cuchara ancha cumple la misma funci\u00f3n. Remover con frecuencia durante las primeras dos horas rompe los cubos y libera fibras; hacerlo muy poco en la fase destapada permite que la cebolla se pegue. La frecuencia aumenta conforme la salsa espesa. El reposo final facilita retirar solo la grasa sobrante, conservando la necesaria para transportar el aroma del piment\u00f3n.<\/p><p>El vino se reduce antes de recibir el caldo para que su acidez se integre y no quede un aroma alcoh\u00f3lico crudo. El tomate se usa como apoyo y no como volumen principal. Si resulta muy \u00e1cido, se corrige con m\u00e1s tiempo de cocci\u00f3n, no con az\u00facar. La cebolla ya aporta suficiente dulzor. Al final, la salsa debe cubrir el dorso de una cuchara y caer lentamente, sin formar una pasta. Esa consistencia permite que el pan absorba jugo y que la carne conserve una capa brillante.<\/p><div class=\"tsh-callout\" role=\"note\">La proporci\u00f3n de cordero no debe superar la de las otras carnes si se busca un perfil equilibrado; aqu\u00ed representa aproximadamente un tercio del total.<\/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>Cubos del mismo tama\u00f1o<\/h4><\/div><p>Piezas de 4 cm mantienen forma y alcanzan ternura en un intervalo similar.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Cebolla cocida sin prisa<\/h4><\/div><p>La base tarda unos 30 minutos en perder agua y dar cuerpo a la salsa.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>\u00daltima hora destapada<\/h4><\/div><p>La reducci\u00f3n final concentra el guiso sin harina ni espesantes.<\/p><\/section><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-labelledby=\"ingredientes-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-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-shepherds-meat-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-shepherds-meat-stew\"><h4 id=\"grupo-1-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Para el \u010dobanac pastoril<\/h4><ul><li><span class=\"tsh-amount\">1 kg<\/span><span>aguja de ternera, en cubos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">800 g<\/span><span>paleta de cerdo, en cubos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">700 g<\/span><span>pierna o paletilla de cordero deshuesada, en cubos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">1,5 kg<\/span><span>cebolla, picada<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>ajo, picado<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>manteca de cerdo<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>piment\u00f3n dulce<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>piment\u00f3n picante<\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>tomate triturado<\/span><\/li><li><span class=\"tsh-amount\">400 ml<\/span><span>vino tinto seco<\/span><\/li><li><span class=\"tsh-amount\">1,6 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\">2 cucharaditas<\/span><span>pimienta negra molida<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>sal fina<\/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 preparado puede contener apio, soja o mostaza.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Olla.<\/strong> Para diez porciones se necesita un recipiente de 8\u201310 litros. Una olla m\u00e1s peque\u00f1a reduce mal y obliga a amontonar la carne durante el dorado.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-labelledby=\"preparacion-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 7 pasos ejecutables<\/p>\n      <h3 id=\"preparacion-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">Preparaci\u00f3n de \u010cobanac pastoril de Eslavonia<\/h3>\n      <p class=\"tsh-head-copy\">La preparaci\u00f3n sigue un flujo continuo; cada paso introduce una acci\u00f3n o un punto de cocci\u00f3n independiente.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Preparar y sazonar las carnes<\/h4><p>Secar ternera, cerdo y cordero. Cortar cualquier tend\u00f3n duro y mezclar los cubos con 14 g de sal y la pimienta.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Dorar en tandas<\/h4><p>Fundir la mitad de la manteca en la olla. Dorar cada carne por separado durante 6\u20138 minutos por tanda, a\u00f1adiendo el resto de la manteca cuando sea necesario. Reservar.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Cocer la cebolla<\/h4><p>A\u00f1adir cebolla y los 6 g de sal restantes. Cocinar 28\u201332 minutos a fuego medio, removiendo y despegando el fondo, hasta que quede muy blanda y dorada p\u00e1lida. Incorporar el ajo durante 1 minuto.<\/p><span class=\"tsh-cue\">La cebolla debe aplastarse con facilidad contra la olla.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>A\u00f1adir piment\u00f3n, tomate y vino<\/h4><p>Retirar del fuego, mezclar los dos pimentones durante 20 segundos y a\u00f1adir inmediatamente el tomate. Volver al fuego, verter el vino y hervir 7 minutos para reducir.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Cocer las tres carnes<\/h4><p>Devolver todas las carnes con sus jugos, a\u00f1adir laurel y 1,2 litros de caldo. Llevar a hervor suave y cocer parcialmente tapado durante 2 horas, removiendo cada 25 minutos.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Concentrar y ablandar<\/h4><p>Destapar y continuar 45\u201360 minutos. A\u00f1adir caldo caliente solo si la carne deja de estar casi cubierta.<\/p><span class=\"tsh-cue\">Las tres carnes deben superar 71 \u00b0C y ceder a la presi\u00f3n de una cuchara sin deshacerse.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Reposar y terminar<\/h4><p>Retirar el laurel, probar y ajustar sal o picante. Apagar, reposar 15 minutos y retirar parte de la grasa superficial. Servir en platos hondos con pan.<\/p><\/div><\/li><\/ol><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"control-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-labelledby=\"control-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-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-shepherds-meat-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\">Cebolla<\/p><strong>28\u201332 min<\/strong><p>Debe quedar casi deshecha antes del piment\u00f3n.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cocci\u00f3n cubierta<\/p><strong>2 h<\/strong><p>Ablanda las carnes sin perder demasiado l\u00edquido.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Reducci\u00f3n final<\/p><strong>45\u201360 min<\/strong><p>Concentra la salsa hasta que se adhiere a los cubos.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura m\u00ednima<\/p><strong>71 \u00b0C<\/strong><p>Todas las carnes deben superarla antes del servicio.<\/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\">Cordero dominante<\/td><td data-label=\"Causa probable\">La proporci\u00f3n fue alta o se us\u00f3 un corte muy graso.<\/td><td data-label=\"Correcci\u00f3n\">Mantenerlo cerca de un tercio y retirar grasa exterior antes de cortar.<\/td><\/tr><tr><td data-label=\"Problema\">Carne hervida, sin sabor tostado<\/td><td data-label=\"Causa probable\">La olla se llen\u00f3 demasiado durante el sellado.<\/td><td data-label=\"Correcci\u00f3n\">Dorar en tandas y dejar espacio entre los cubos.<\/td><\/tr><tr><td data-label=\"Problema\">Salsa p\u00e1lida<\/td><td data-label=\"Causa probable\">El piment\u00f3n era viejo o se us\u00f3 poca cebolla.<\/td><td data-label=\"Correcci\u00f3n\">Emplear piment\u00f3n fresco y respetar el tiempo de cocci\u00f3n de la base.<\/td><\/tr><tr><td data-label=\"Problema\">Fondo pegado<\/td><td data-label=\"Causa probable\">El fuego fue alto durante la reducci\u00f3n.<\/td><td data-label=\"Correcci\u00f3n\">Bajar el calor, a\u00f1adir caldo caliente y remover con mayor frecuencia.<\/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-shepherds-meat-stew\" aria-labelledby=\"servicio-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-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-shepherds-meat-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 muy caliente con pan r\u00fastico y encurtidos. La acidez de los pepinillos o pimientos equilibra la grasa del cordero.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Refrigerar hasta 3 d\u00edas y recalentar hasta 74 \u00b0C. A\u00f1adir un poco de agua durante el recalentado si la gelatina ha espesado demasiado.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparaci\u00f3n anticipada<\/h4><p>Puede cocinarse un d\u00eda antes. Enfriar r\u00e1pidamente, retirar la grasa solidificada y recalentar lentamente; la salsa queda m\u00e1s integrada.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Ajuste de picante<\/h4><p>A\u00f1adir solo cuatro gramos de piment\u00f3n picante al principio y reservar dos gramos para el final permite corregir sin sobrepasar el punto deseado.<\/p><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-labelledby=\"preguntas-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-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-shepherds-meat-stew\">Preguntas sobre \u010cobanac pastoril de Eslavonia<\/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-shepherds-meat-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfPuede hacerse sin cordero?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed. Sustituirlo por igual peso de ternera o cerdo de cocci\u00f3n larga y mantener los dem\u00e1s tiempos.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPor qu\u00e9 esta versi\u00f3n cocina las carnes juntas?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Los cortes elegidos tienen dureza semejante. Una mezcla con jabal\u00ed exigir\u00eda una entrada escalonada.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>\u00bfSe puede cocinar en horno?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ed. Despu\u00e9s de formar la base, cocer tapado a 160 \u00b0C durante unas 2 horas y terminar destapado hasta lograr la concentraci\u00f3n deseada.<\/p><\/div><\/details><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\" aria-labelledby=\"nutricion-title-es-hr-slavonian-cobanac-croatian-shepherds-meat-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-shepherds-meat-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 855 kcal<\/dd><\/div><div><dt>Hidratos<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 73 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 1050 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\">Ternera, cerdo y cordero tiernos dentro de una salsa rojiza, espesa por cebolla y col\u00e1geno.<\/p>\n    <p class=\"tsh-close-copy\">Esta versi\u00f3n concentra el trabajo en una sola secuencia: dorado por tandas, base larga de cebolla y una reducci\u00f3n final que no necesita harina.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-slavonian-cobanac-croatian-shepherds-meat-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u010cobanac pastoril de Eslavonia con ternera, cerdo, cordero y salsa intensa de piment\u00f3n\",\n  \"description\": \"Este \u010dobanac pastoril combina ternera, cerdo y cordero en una sola cocci\u00f3n prolongada con cebolla, ajo, tomate, vino y piment\u00f3n dulce y picante. 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