Caldo de Res (Mexican Beef and Vegetable Soup)

• 900 g Beef shank, bone-in
• 1.5 liters Vegetable broth
• 1 large White onion
• 4 cloves Garlic
• 2 Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 medium Tomato, ripe
• 500 g Yukon Gold potato
• 3 medium Carrot
• 250 g Sweet corn kernels
• 2 Lime
• 20 g Fresh coriander

1. Put the beef shank in a stockpot with the vegetable broth. Halve the onion and lightly crush the garlic cloves, then add both to the pot with the bay leaves, fine sea salt and black pepper. Bring to the boil, then reduce to a gentle simmer.
2. Simmer gently, partially covered, for 75 to 85 minutes, skimming any foam from the surface as needed. The beef is ready when it is tender and starting to pull away from the bone. Keep the heat low so the broth stays clear and light.
3. Meanwhile, chop the tomatoes and cut the potatoes and carrots into chunky, bite-sized pieces so they hold their shape. Once the beef is tender, stir in the tomatoes and simmer for 10 minutes to lightly enrich the broth. Taste and adjust seasoning with a little more fine sea salt or black pepper if needed.
4. Add the potatoes and carrots and simmer for 15 minutes, or until just tender. Stir in the sweet corn kernels and cook for 5 minutes more, until the corn is hot and the vegetables are cooked but still intact. Remove and discard the bay leaves.
5. Cut the limes into wedges and roughly chop the fresh coriander. Ladle the soup into bowls, making sure each portion gets beef and vegetables. Serve with lime to squeeze over and coriander scattered on top.

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