Caldo de Res Recipe (Mexican Beef Soup)

Ingredients

• 3 pounds beef shank (or use short rib or beef chuck)
• 8-10 cups water
• 1 large onion (rough chopped)
• 2 celery stalks (rough chopped)
• 10 cloves garlic (rough chopped)
• 5 chile de arbol peppers (optional - you can use other dried pods, if desired)
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 3 potatoes (cut into bite sized pieces)
• 2 carrots (cut into bite sized pieces)
• 2 zucchinis (cut into bite sized pieces)
• 2 jalapeno peppers (sliced (if desired))
• 2 ears of corn (quartered)
• 3 medium sized tomatoes (cut into bite sized pieces)
• 1/4 head cabbage (chopped)
• 8 ounces tomato sauce
• Juice from 1 lime
• Other optional vegetables and seasonings (see recipe notes)
• Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges