Caldo de Res is a Mexican beef soup that's hearty enough to be a main meal and the perfect dish to make during the winter.
1 (2-pound) beef shank
12 cups water
4 cups coarsely chopped green cabbage (about 10 1/2 ounces)
3 cups (1/2-inch-thick) slices zucchini
2 cups vertically sliced onion
1 cup (1/2-inch-thick) slices celery
5 medium carrots, halved lengthwise and cut into 1-inch pieces
5 garlic cloves, crushed
3 chicken-flavored bouillon cubes
Chopped fresh cilantro
How to Make It
Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.
While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.