Caldo de Res (Beef Soup)

Ingredients:

2 lbs beef shank or beef short ribs, cut into chunks
1 large onion, quartered
4 garlic cloves, minced
8 cups beef broth or water
2 large carrots, cut into chunks
3 ears of corn, cut into pieces
2 medium potatoes, peeled and cut into chunks
1 chayote squash, cut into chunks
2 zucchini, cut into chunks
1/2 head of cabbage, cut into wedges
1/2 bunch cilantro, chopped
1 tbsp salt (or to taste)
1 tsp black pepper
1 lime, cut into wedges
Corn tortillas, for serving
Instructions:

Preparation:

In a large pot, add the beef shank or short ribs, onion, and garlic. Cover with the beef broth or water and bring to a boil.
Reduce the heat and let it simmer, skimming off any foam that rises to the top, for about 1 to 1.5 hours or until the meat is tender.
Add the carrots, corn, and potatoes to the pot. Continue to simmer for about 15 minutes.
Add the chayote, zucchini, and cabbage to the pot. Cook for another 10-15 minutes or until all the vegetables are tender.
Season the soup with salt and black pepper to taste.
Stir in the chopped cilantro just before serving.
Serve the caldo de res hot, with lime wedges and corn tortillas on the side.

Enjoy your hearty and delicious Caldo de Res!