Caldo de Res

Ingredients

• 1kg bone-in beef shank, cut into pieces
• 2.5 liters water
• 1 white onion, halved
• 4 cloves garlic
• 2 bay leaves
• 2 tsp salt, plus more to taste
• 3 Roma tomatoes
• 3 ears of corn, cut into thirds
• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 1 chayote or zucchini, cut into chunks
• 1/4 head of cabbage, cut into wedges
• 1/2 cup chopped cilantro
• 2 limes, cut into wedges, for serving

Before you cook

• Cut the beef shank into large pieces if the butcher has not already done so.
• Peel and chop the carrots and potatoes into chunks.
• Cut the corn into thirds and the cabbage into wedges.

Steps

1. Place the beef shank in a large pot and cover with the water.
2. Add the halved onion, garlic and bay leaves to the pot.
3. Bring the pot to a boil, then skim off any foam that rises to the surface.
4. Reduce the heat to a low simmer, cover, and cook for 1 hour 15 minutes until the beef is tender.
5. Blend the tomatoes until smooth and strain out the skins.
6. Stir the blended tomato and the salt into the simmering broth.
7. Add the corn, carrots and potatoes to the pot.
8. Simmer for 15 minutes until the carrots and potatoes begin to soften.
9. Add the chayote and cabbage wedges to the pot.
10. Simmer for a further 15 minutes until all the vegetables are fork-tender.
11. Taste the broth and adjust the salt as needed.
12. Ladle the soup into bowls, making sure each bowl gets beef, corn and vegetables.
13. Scatter the chopped cilantro over the top and serve with lime wedges on the side.