Ingredients:

2 lbs beef shank (with bone), cut into chunks

1 lb beef short ribs or stew meat

1 large onion, quartered

4 garlic cloves, minced

2 bay leaves

1 tsp salt (or to taste)

1/2 tsp black pepper

3 large carrots, peeled and cut into large chunks

3 large potatoes, peeled and quartered

3 ears of corn, cut into thirds

2 zucchini, cut into large chunks

1/2 small cabbage, cut into wedges

1/4 cup fresh cilantro, chopped

8 cups water or beef broth

Lime wedges for serving

Warm tortillas for serving

Directions:

Cook the beef:

In a large pot, combine the beef shank, short ribs, onion, garlic, bay leaves, salt, and pepper. Add 8 cups of water or beef broth and bring to a boil over medium-high heat.

Once boiling, reduce the heat to a simmer, skimming off any foam that rises to the surface. Let the beef cook for 1.5 to 2 hours until tender.

Add the vegetables:

Once the beef is tender, add the carrots, potatoes, and corn to the pot. Continue simmering for another 20-30 minutes until the vegetables begin to soften.

Add zucchini and cabbage:

After the carrots and potatoes are nearly cooked, add the zucchini and cabbage to the pot. Simmer for another 15-20 minutes until all the vegetables are tender.

Finish with cilantro:

Stir in the chopped cilantro and adjust the seasoning with more salt and pepper if needed.

Serve:

Serve the caldo in large bowls, making sure to include some of the beef, vegetables, and broth in each serving. Garnish with lime wedges for a burst of citrus, and enjoy with warm tortillas on the side.

This hearty and flavorful Caldo de Res is a true Mexican comfort dish, perfect for a cozy, nourishing meal! 🍲