Ingredients:

  • 3 lbs Beef Shank (Bone-in)
  • 1 lb Beef Knuckle or Neck Bones (Optional, for extra richness)
  • 16 cups Filtered Water
  • 1 medium White Onion, quartered
  • 4 large cloves Garlic, smashed
  • 2 Bay Leaves
  • 1 Tbsp Coarse sea salt (adjust later)
  • 1 tsp Whole Black Peppercorns
  • 1/2 bunch Cilantro (Coriander), tied with kitchen twine
  • 3 large Carrots, peeled, cut into 1.5” chunks
  • 3 stalks Celery, thick slices
  • 2 ears Corn on the Cob, cut into 3-4 rounds (mazorca)
  • 3 medium Russet or Yukon Gold Potatoes, peeled, halved
  • 2 medium Chayote, peeled and quartered (or zucchini)
  • 1/2 head Green Cabbage, cut into large wedges

Instructions:

  1. Prep the Beef: Pat the beef shanks dry. Season generously with salt and pepper. Optionally, sear the shanks in the stockpot with a splash of oil until nicely browned on all sides (3-4 minutes per side). Remove the beef and set aside.
  2. Aromatics and Base: Return the beef to the pot. Add the cold water, quartered onion, smashed garlic, bay leaves, peppercorns, salt, and the tied cilantro bundle.
  3. Initial Simmer and Skimming: Bring the mixture slowly to a boil, then immediately reduce the heat to maintain a very gentle simmer. Over the first 20 minutes, use a fine-mesh skimmer or slotted spoon to remove the grey foam and impurities that rise to the surface. This is essential for a clear broth.
  4. Slow Cook: Cover partially and simmer gently for 1 hour 45 minutes to 2 hours, until the beef is fork-tender but not yet falling apart.
  5. Add Hard Vegetables: Add the corn rounds, carrots, and celery to the simmering broth. Continue to cook for 15 minutes.
  6. Add Mid-Stage Vegetables: Add the potatoes and chayote (or firm zucchini substitute). Taste the broth and adjust the salt level. Simmer for another 15 minutes.
  7. Finish the Soup: Add the large cabbage wedges and any remaining soft zucchini slices. Simmer gently until the cabbage is tender-crisp, and all vegetables are cooked through (about 5-10 minutes).
  8. Rest and Serve: Turn off the heat. Remove and discard the cilantro bundle, bay leaves, and large onion quarters. Let the soup rest for 10 minutes before serving. Serve piping hot with fresh lime wedges, rice, and desired garnishes.