Ingredients:

  • 2 lbs (900 g) beef shank or short ribs, cut into chunks
  • 10 cups (2.4 L) water
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns (5 g)
  • Salt to taste
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 zucchini, diced
  • 1 cup (150 g) corn kernels (frozen or fresh)
  • 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
  • 1-2 medium tomatoes, chopped
  • 1 tablespoon fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (for serving)

Instructions:

  1. In a large pot, add the beef, water, onion, garlic, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that forms on the surface.
  2. Cover and simmer for about 1 hour, or until the meat is tender. Stir occasionally and check the seasoning.
  3. Add the carrots, potatoes, and green beans. Continue to simmer for another 15-20 minutes. Add the zucchini, corn, and chopped tomatoes in the last 10 minutes of cooking.
  4. Taste the soup and adjust salt and seasoning as necessary. Remove bay leaves before serving.
  5. Ladle the soup into bowls, garnish with cilantro, and serve with lime wedges on the side.