Hearty Caldo De Res (Mexican Beef Soup)

1. 1

   Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.

2. 2

   Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.

3. 3

   Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.

4. 4

   Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.

* Per serving · 4 servings · Values may vary.