Ingredients:

• 2 lbs beef shank, bone-in
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 ears of corn, cut into chunks
• 2 potatoes, peeled and cubed
• 1 zucchini, sliced
• 1/2 cabbage, coarsely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 10 cups water
• Lime wedges, for serving

Instructions:

1. Prepare the Beef:
   • In a large pot, heat the vegetable oil over medium-high heat.
   • Add the beef shank and sear on all sides until browned, about 5-7 minutes.
   • Remove the beef and set aside.
2. Create the Base:
   • In the same pot, add the quartered onion and minced garlic. Sauté until fragrant, about 2 minutes.
   • Return the beef to the pot, add water, and bring to a boil. Skim off any foam that rises to the surface.
3. Simmer the Soup:
   • Reduce heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender.
4. Add Vegetables:
   • Add the carrots, corn, and potatoes to the pot. Season with salt and pepper. Simmer for an additional 30 minutes.
   • Add the zucchini and cabbage, simmer for another 15 minutes, or until all vegetables are tender.
5. Finish and Serve:
   • Stir in the chopped cilantro and adjust seasoning as needed.
   • Ladle the soup into bowls, ensuring each serving gets a mix of beef, broth, and vegetables.
   • Serve with lime wedges on the side for a burst of fresh citrus flavor.

Enjoy your hearty and delicious Caldo de Res – a perfect comfort food that brings the authentic flavors of Mexican cuisine to your table!

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Easy Way Method 2

Method 2