Caldo de Res

Preparation

1. Step 1

   Cut the meat from the beef shank into 1½-inch chunks. Some will be uneven because of the bone, so cut off what you can and leave any smaller pieces attached. Dry-sear the meat and bones in a large pot over medium-high (the fat from the beef and marrow will render), working in batches to brown them on all sides. This step will help build the flavor of the broth, so aim for a deep brown. It should take about 4 minutes on each side.

2. Step 2

   Add the onion to the pot and cook it in the released beef fat until fragrant and translucent with slightly browned edges, stirring occasionally, about 10 minutes. Add the tomato sauce, garlic and bay leaves. Stir well then add 12 cups of water. Cover, bring to a boil then reduce the heat to maintain a subtle simmer. Cover and cook until the meat is very tender, about 2 hours.

3. Step 3

   About 1½ hours into cooking, prepare the vegetables: Cut the cabbage into 4 pieces with the stem end still intact; the potato into 1-inch pieces; the carrot into ½-thick rounds; the zucchini into 1-inch-thick half rounds; and each ear of corn into 3 pieces.

4. Step 4

   When the meat is tender, carefully remove the beef and bones. Add the vegetables, cover and simmer on low heat until tender, about 30 minutes.

5. Step 5

   Remove any meat still attached to the bones and scrape any remaining bone marrow into the pot. Discard the bones. Return all the meat to the pot, season the soup with salt and serve in bowls with lime wedges and chopped cilantro.