Caldo de Res

Serves 4

Ingredients

• 2 lbs beef shank with bone
• 10 cups water
• 1 large onion, quartered
• 4 garlic cloves
• 2 bay leaves
• 2 tsp salt
• 4 medium carrots, peeled and cut into 2-inch pieces
• 2 ears corn on the cob, cut into 2-inch pieces
• 2 medium potatoes, peeled and cut into chunks
• 1/2 head green cabbage, cut into wedges
• 2 medium zucchini, cut into thick slices
• 1/2 cup fresh cilantro, chopped
• 4 lime wedges
• 8 warm corn tortillas

Instructions

1. 1Rinse the beef shank pieces under cold water and place them in a large stockpot.
2. 2Add the quartered onion, garlic cloves, bay leaves, and salt to the pot.
3. 3Pour in water and bring to a boil over high heat.
4. 4Reduce heat to low, cover, and simmer for 2 hours until the meat is very tender and falling off the bone. Skim foam as needed during the first 30 minutes.
5. 5Remove the beef shank to a plate; let cool slightly then shred or cut the meat into bite-sized pieces, discarding any large pieces of fat. Return meat and bones to the broth.
6. 6Add the carrot pieces and corn to the pot; simmer for 15 minutes.
7. 7Add the potato chunks and cabbage wedges; continue simmering another 10 minutes.
8. 8Add the zucchini slices and simmer 5–7 more minutes until all vegetables are tender but not mushy.
9. 9Stir in the chopped cilantro and taste for seasoning, adding more salt if needed.
10. 10Remove bay leaves and garlic cloves if desired before serving.
11. 11Ladle into bowls, making sure each serving gets meat, bone marrow if present, and a variety of vegetables.
12. 12Serve with lime wedges for squeezing and warm corn tortillas on the side.