Caldo de Res

Ingredients

• 12 cups water
• 2 ½-3 pounds bone-in beef shank
• 4 cloves garlic
• 2 bay leaves
• 1 tablespoon kosher salt
• 4 medium carrots, (sliced into thick coins)
• 3 medium ears of corn, (shucked and halved)
• 2 medium potatoes, (cut into eighths (Idaho, Russet or Yukon Gold))
• 2 medium zucchini, (cut into thick chunks)
• ¼ head green cabbage, (cut into chunks)
• 1 handful cilantro, (plus more for serving)
• 2 tablespoons tomato paste
• 4 limes (halved, for serving)
• Hot sauce, (for serving)

Steps

1. 1

   In a large pot or Dutch oven, add the water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce the heat to a low simmer, and cook for 1 ½ to 2 hours, until the meat is tender.

2. 2

   Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a bowl and set aside to cool slightly.

3. 3

   Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Stir until the tomato paste has fully dissolved. Bring the soup to a boil, reduce heat to a low simmer, and cook for 15-20 minutes, until all the vegetables are tender and cooked through.

4. 4

   While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.

5. 5

   Stir everything together and taste. Season with more salt if necessary.

6. 6

   Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired.