Rustic Beef and Potato Caldo - Potatoes USA - Philippines

Ingredients

• 3 lbs. Beef Shank cross cuts, cut 1 to 1-½ inches thick
• 1 tablespoon Vegetable Oil
• 2 cups Water
• 1 can (14 to 14-½ ounces) Beef Broth
• 2 tablespoons Fresh Cilantro, chopped
• 4 cloves Garlic, minced
• 2 teaspoons Salt
• 2 teaspoons Pepper
• ½ teaspoon Ground Cumin
• 5 cups Cabbage, coarsely chopped
• 2 Medium Ears Corn, husked, cut into 3 pieces each
• ½ pound Small Red-skinned Potatoes, cut in half or left whole if small
• 1 Large Onion, cut into 1-inch pieces
• 2 Medium Carrots, cut into 1-inch pieces
• 2 Medium Zucchini or Mexican Zucchini, cut into 1-inch pieces
• 2 Medium Tomatoes, cut into 1-inch pieces
• 1 Lime, cut into wedges (optional)