Caldo de Res: Spanish Beef Soup
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INGREDIENTS
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2 pounds beef shank, bone-in
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1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish
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1 tablespoon salt
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1 tablespoon pepper
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12 ounces beef stock
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12 ounces stewed tomatoes
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4 ears corn
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4 baking potatoes, like russets, unpeeled
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2 chayote, zucchini may be substituted
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6 carrots, peeled
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1/4 cup chopped cilantro, plus more, for garnish
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Water, to cover
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1 head cabbage
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1 lime or lemon, cut into wedges
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Corn tortillas, for garnish
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Sliced jalapenos, for garnish
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