Caldo de Res

Ingredients

Beef shank

2 pounds, cut into chunks

Beef bones

1 pound, with marrow

Water

10 cups

Onion

1 large, quartered

Garlic

4 cloves, smashed

Carrots

2, chopped

Potatoes

2, cubed

Zucchini

1, sliced

Cabbage

2 cups, chopped

Corn on the cob

2, cut into thirds

Cilantro

1/2 cup, chopped (for garnish)

Lime

2, juiced (for serving)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, combine the beef shank, beef bones, water, quartered onion, and smashed garlic. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and let it simmer for 1 hour, skimming off any foam or impurities that rise to the surface.
3. After 1 hour, add the chopped carrots, cubed potatoes, sliced zucchini, corn on the cob, and chopped cabbage to the pot. Continue to simmer for another hour, or until the meat is tender and the vegetables are cooked through.
4. Carefully remove the beef shank from the pot and shred the meat using two forks, discarding any bones. Return the shredded meat back to the pot.
5. Season the caldo de res with salt and pepper to taste, stirring well to combine.
6. Serve the caldo de res hot, garnished with chopped cilantro and a squeeze of fresh lime juice for added brightness.