Ingredients: – 2 pounds beef shank or stew meat, cut into chunk – 1 large onion, chopped – 3 cloves garlic, minced – 2 large carrots, sliced – 2 large potatoes, peeled and diced – 2 ears of corn, cut into third
– 1 zucchini, sliced – 1/2 cabbage, chopped – 1 bay leaf – 1 tablespoon dried oregano – Salt and pepper to taste – Fresh cilantro, chopped, for garnish
Prepare the Beef: In a large pot, add the beef shank or stew meat. Cover with water and bring to a boil. Skim off any foam that rises to the top.
Add Aromatics: Once the water is clear, add the chopped onion, minced garlic, bay leaf, oregano, salt, and pepper. Reduce the heat to a simmer and let it cook for about 1 hour or until the meat is tender.
Add Vegetables: Add the sliced carrots, diced potatoes, corn, zucchini, and chopped cabbage to the pot. Continue simmering for another 20-30 minutes or until the vegetables are cooked through.
Adjust Seasoning: Taste the broth and adjust the seasoning with salt and pepper as needed. You can also add more oregano if desired.
Adjust Seasoning: Taste the broth and adjust the seasoning with salt and pepper as needed. You can also add more oregano if desired.
Serve: Once the meat and vegetables are tender, remove the pot from heat. Discard the bay leaf. Serve the caldo de res hot in bowls.
Garnish: Garnish each bowl with fresh chopped cilantro.
Serve with Lime: Serve with lime wedges on the side. Squeeze lime juice into the soup to add a burst of citrus flavor.