Sopa de Res (Salvadoran Beef and Vegetable Soup)

• 900 g Beef shank, bone-in
• 1 large Yellow onion
• 4 cloves Garlic
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 medium Carrot
• 2 pieces Fresh corn on the cob
• 600 g Idaho potato
• 350 g Green cabbage
• 20 g Fresh coriander
• 2 pieces Lime

1. Put the beef shank in a stockpot and cover with about 2.5 litres of water. Add the onion, garlic, bay leaves, 1 tsp of the fine sea salt, and the black pepper, then bring to the boil. Skim off any foam, reduce to a gentle simmer, and cook for 75 to 90 minutes until the beef is starting to turn tender.
2. Meanwhile, peel and cut the carrots into thick chunks. Cut each cob of corn into 3 to 4 pieces. Peel the potatoes and cut into large chunks, then cut the cabbage into bite-sized pieces.
3. Add the carrots and corn to the pot and simmer for 15 minutes. Add the potatoes and simmer for 15 minutes more, then add the cabbage. Continue to simmer for 10 to 15 minutes, until the vegetables are tender and the beef pulls easily from the bone.
4. Taste the broth and season with the remaining fine sea salt if needed. Finely chop the fresh coriander and stir most of it into the soup. Cut the limes into wedges.
5. Ladle the sopa de res into bowls, making sure each portion gets beef, vegetables, and a piece of corn. Top with the remaining coriander. Serve hot with lime wedges for squeezing over the soup.

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