Ingredients:

  • 2 lbs (900 g) beef shank or chuck, cut into large chunks
  • 10 cups (2.4 liters) water
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 2 tsp (10 g) salt (adjust to taste)
  • 1 tsp (5 g) black peppercorns
  • 2 bay leaves
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and cubed
  • 1 zucchini, diced
  • 1 ear of corn, cut into rounds (optional)
  • 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
  • Fresh cilantro, chopped for garnish
  • Lime wedges for garnish
  • Sliced radishes (optional) for garnish

Instructions:

  1. In a large stockpot, combine beef, water, onion, garlic, salt, peppercorns, and bay leaves.
  2. Bring to a boil over medium-high heat.
  3. Once boiling, reduce heat and simmer for 1 hour, skimming any foam that forms on the surface.
  4. After 1 hour, add carrots, potatoes, and corn (if using) to the pot.
  5. Continue to simmer for another 20 minutes.
  6. Stir in zucchini and green beans.
  7. Simmer for an additional 10-15 minutes, until all vegetables are tender.
  8. Remove and discard bay leaves, onion, and garlic.
  9. Taste the broth and adjust seasoning if necessary.
  10. Ladle soup into bowls and garnish with chopped cilantro and lime wedges.
  11. Serve hot with optional radish slices on the side.