Caldo de Res

Ingredients

• Pepper - To taste
• Salt - To taste
• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Cabbage - 1/2 small head, chopped
• Zucchini - 2 medium, sliced
• Corn on the cob - 2 ears, cut into thirds
• Potatoes - 2 large, diced
• Carrots - 4 medium, sliced
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Water - 12 cups
• Beef bones - 1 pound
• Beef shank - 2 pounds

Instructions

1. In a large pot, add the beef shank, beef bones, water, onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
2. Skim off any foam or impurities that rise to the surface.
3. Add the carrots, potatoes, corn on the cob, zucchini, and cabbage to the pot. Simmer for another hour, or until the meat is tender and the vegetables are cooked.
4. Remove the beef shank from the pot and shred the meat. Discard the bones and return the shredded meat to the pot.
5. Season with salt and pepper to taste.
6. Serve the caldo de res hot, garnished with chopped cilantro and a squeeze of lime juice.
7. Enjoy!