Caldo de Res

Rinse 1 kg of beef on the bone, place it in a large pot and cover with 2.5 L of cold water. Add a whole onion, garlic, and 1 tablespoon of salt.

Bring the water to a boil over high heat, and for the first 30 minutes regularly skim off the foam with a slotted spoon.

Reduce the heat to low, cover the pot, and simmer the beef for about 90 minutes, until the meat is tender; add a little more water if needed.

While the meat is cooking, cut the carrots, potatoes, corn, and zucchini into large even pieces, and the cabbage into wide wedges.

Once the beef is tender, add the carrots, potatoes, and corn, and simmer for 15 minutes.

Add the cabbage, zucchini, and cilantro stems, and cook for another 10–15 minutes, until the vegetables are tender but not falling apart.

Taste the broth, add more salt if needed, ladle the beef and vegetables into deep bowls, and serve the caldo de res hot with lime wedges.