Chunks of slow-cooked beef with potato, corn and vegetables make for a traditional rustic Caldo de Res, a simply yet hardy Mexican beef soup.

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Caldo de Res

QTY	MEASURE	INGREDIENT	PREPARATION
1-2	lb	Beef shanks (bone-in)
½		Onion, white	Roughly chopped
2	clove	Garlic
1		Poblano	Chopped
1		Bay leaf
3	qt	Water
2	ear	Corn	Roughly chopped
1		Potato, russet	Peeled and diced
1		Carrot	Diced
1		Zucchini	Diced
		Cabbage	Chopped
		Cilantro (fresh)	Chopped
		Salt

1 Add beef, onion, garlic, poblano and bay leaf to a pot and cover with water. Bring to a boil then reduce the heat and simmer, uncovered, for about 2 hrs. Skim the top to keep the broth clear. 

2 Add corn and simmer for 10 min. Add potatoes and carrots and cook for 10 min more, then add zucchini and cook for another 5 min. Stir in cabbage and garnish with cilantro. 

Serve with corn tortillas and lime wedges. 

Yield: 4 servings