Caldo de Res (Mexican Beef Soup)

• 900 g Beef shank, bone-in
• 500 g Beef marrow bones
• 1 large White onion
• 4 cloves Garlic
• 2 tsp Fine sea salt
• 3 medium Carrot
• 2 medium Russet potato
• 2 pieces Fresh corn on the cob
• 1 small Green cabbage
• 1 large Courgette
• 2 pieces Lime
• 20 g Fresh coriander

1. Put the beef shank and marrow bones in a stockpot and cover with about 2.5 l water. Bring to the boil, then reduce to a gentle simmer and skim off any foam that rises to the surface. Simmer for 10 minutes to clarify the broth.
2. Halve the onion and lightly crush the garlic cloves. Add the onion, garlic and 1 tsp of the fine sea salt to the pot, keeping the broth at a steady, gentle simmer. Cook for 1 hour 30 minutes, or until the beef is very tender and starting to pull from the bone.
3. Peel the carrots and potatoes, then cut them into large, spoon-friendly chunks. Cut the corn into thirds. Add the carrots, potatoes and corn to the broth and simmer until the vegetables are nearly tender.
4. Cut the cabbage into large wedges and cut the courgette into thick chunks. Add the cabbage and courgette, then simmer until the cabbage is tender and the courgette is just cooked but not collapsing. Taste and season with the remaining 1 tsp fine sea salt, if needed.
5. Cut the limes into wedges and roughly chop the fresh coriander. Ladle the soup into bowls, making sure each serving gets beef, corn and vegetables. Serve with lime to squeeze over and coriander scattered on top.

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