Caldo de Res (Mexican-Style Beef Soup)

Ingredients

• 1 large white onion
• 6 cloves garlic
• 2 tablespoons vegetable oil
• 2 ½ lb bone-in beef shank for soup
• 2 teaspoons kosher salt
• 2 teaspoons pepper
• 2 tablespoons tomato paste
• 3 cups no-salt-added beef stock (or broth)
• 4 cups water, divided
• 2 medium carrots
• 2 medium chayote (or zucchini) squash
• 1 large russet potato
• 1 small head green cabbage
• 1 bunch fresh cilantro, divided
• 6 frozen mini corn cobs
• 2 limes, for wedges

Steps

1. Chop onion into large chunks. Chop garlic coarsely. Place oil in 8-quart Dutch oven (or heavy-bottom stockpot); heat on medium-high 2–3 minutes. Season beef with salt and pepper; place in Dutch oven and cook 2 minutes on each side or until thoroughly browned. Add onions, garlic, and tomato paste; cook and stir 1 minute or until paste is lightly browned, then stir in stock and 2 cups water.
2. Reduce heat to low; cover and simmer 1 ½–2 hours until meat is tender. Peel carrots and cut into 1-inch chunks. Cut chayote squash and potato into 1-inch chunks. Cut cabbage into 8 small wedges.
3. Chop cilantro (1 cup). Pull meat from bones and chop; return meat to Dutch oven. Add carrots, potatoes, squash, cabbage, corn, ¼ cup cilantro, and remaining 2 cups water; simmer 12–15 minutes until vegetables are tender.
4. Meanwhile, cut limes into wedges. Ladle soup into serving bowls. Garnish with lime wedges and remaining ¾ cup cilantro. Serve.