Čobanac, a traditional dish of continental Croatia and an essential meal of the Slavonian plains, is best prepared in cauldrons over an open fire in nature or on a hearth. As many say, this is another dish that, when brought to the table, warms not only the stomachs but also the atmosphere because everyone has their own way of making the true and best version...
Depending on the region where it is prepared, the recipes vary slightly, although the basic recipe for čobanac is more or less the same everywhere: plenty of onions, meat cut into cubes, spices (hot peppers, tomatoes, pepper, wine...), and long simmering over low heat. The preparation method mainly differs in the choice of meat. While some use only beef or only lamb, it is not uncommon to mix beef, lamb, and even pork, and sometimes potatoes are added to the cauldron with the meat towards the end of cooking.
