Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 pounds beef shank, bone-in
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 2 cups beef broth
- 4 cups water
- 2 medium potatoes, chopped
- 3 medium carrots, chopped
- 2 ears corn, cut into thirds
- 1/4 head cabbage, chopped
- 1/4 cup fresh cilantro, chopped for garnish
- 2 limes, cut into wedges for serving
Instructions
- Heat the oil in a large pot over medium-high heat. Add the beef shank and season with salt and black pepper. Cook until browned on all sides.
- Add the chopped onion and cook until soft. Pour in the beef broth and water, ensuring the meat is covered. Bring to a boil, then reduce heat and simmer for about 1 hour or until the meat is tender.
- Add potatoes and carrots to the pot. Continue to simmer for 30 minutes.
- Add corn and cabbage to the pot. Simmer for an additional 20 minutes or until all vegetables are tender.
- Ladle the soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side.