Caldo de Res

My first attempt at Caldo de Res.... pretty yummy! I am not a huge fan of the meat, but the veggies and the broth are delicious!
I don't usually follow recipes exactly, I just eyeball and add or take away as it seems necessary, but here is the exact recipe nonetheless:


INGREDIENTS
1 pound beef shank, with bone
1-1/2 teaspoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 onion, chopped
1/2 (14.5 ounce) can diced tomatoes
1-1/2 cups beef broth
2 cups water
1 medium carrot, coarsely chopped
2 tablespoons chopped fresh cilantro
1/2 potato, quartered (optional)
1 ear corn, husked and cut into thirds
1 chayotes, quartered (optional)
1/2 medium head cabbage, cored and cut into wedges

2 tablespoons sliced pickled jalapenos
2 tablespoons finely chopped onion
1/2 cup chopped fresh cilantro
1 lemons, cut into wedges


Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro.


Squeeze lemon juice!