Spanish beef soup

Ingredients:

• 900 g of beef shank with bone
• 340 ml beef broth
• 340 g stewed tomatoes
• 4 ears of corn
• 1 head of cabbage
• 2 chayotes (zucchini can be substituted)
• 6 peeled carrots
• 4 unpeeled baking potatoes (such as Russet)
• 1 tbsp. salt
• 1 tbsp pepper
• 1 medium white onion, finely diced, plus 1 cup chopped chives for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• Boiled water
• 1 lemon or lime, sliced ​​into wedges
• Corn tortillas tortilla for serving
• Sliced ​​jalapeño peppers for serving

Preparation:

1. Cut the beef shank into large pieces, leaving some meat on the bone, as the marrow is an important part of the dish. Fry the beef pieces with chopped onion, salt, and pepper.
   
   Once the meat is browned, add the beef broth and stewed tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer and simmer for about an hour, until the beef is tender.
2. Wash the vegetables. Cut each ear of corn and each potato into quarters.
   
   Cut the carrots and chayote into similar-sized pieces (if you're using zucchini, make the pieces larger, as it cooks faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add to the mixture. Pour in enough water to cover the vegetables and bring the mixture to a boil.
3. Reduce heat to medium and simmer for 20 minutes. Cut the cabbage in half, then into thirds, leaving the stalk. Stir the cabbage pieces into the mixture and simmer for another 10 minutes.
   
   Serve, arranging the soup so that each bowl has a piece of each vegetable. Drizzle with lemon or lime juice. Serve with warmed corn tortillas. Add chopped onion and cilantro to the soup for added flavor. You can also add a sliced ​​jalapeño pepper for a little extra kick.