Preparation:
- In a large pot, add the beef shank or short ribs, onion, and garlic. Cover with the beef broth or water and bring to a boil.
- Reduce the heat and let it simmer, skimming off any foam that rises to the top, for about 1 to 1.5 hours or until the meat is tender.
- Add the carrots, corn, and potatoes to the pot. Continue to simmer for about 15 minutes.
- Add the chayote, zucchini, and cabbage to the pot. Cook for another 10-15 minutes or until all the vegetables are tender.
- Season the soup with salt and black pepper to taste.
- Stir in the chopped cilantro just before serving.
- Serve the caldo de res hot, with lime wedges and corn tortillas on the side.
Enjoy your hearty and delicious Caldo de Res!