Caldo de Res – Mexican Beef Soup Recipe

Ingredients :

4 tablespoons vegetable oil, divided  
1 pound beef shank or beef ribs with bones  
1 pounds beef chuck roast, cut into 2-inch cubes  
1 teaspoon salt  
1/2 teaspoon black pepper  
1 medium yellow onion, peeled and chopped  
2 to 3 whole garlic cloves, peeled and minced  
1 tablespoon fresh oregano*  
1 teaspoon cumin, ground  
1 teaspoon chicken bouillon  
4 cups beef stock**  
2 cups water  
1 to 2 bay leaves  
1 (14.5-ounce) can tomatoes, diced, with liquid  
1 (14.5-ounce) can tomato sauce***  
2 large red potatoes, cut into 2-inch cuves  
2 carrots, peeled and cut into 1-inch chunks  
1 zucchini squash, halved lengthwise, and cut into 1-inch pieces  
2 ears of corn, husks and silk removed, and cut crosswise into 1-inch thick rounds  
1/2 medium head of cabbage, cored and cut into wedges (optional)  
Salt and pepper to taste  
Garnishment Toppings:  
Cilantro or mint, chopped  
Onions, chopped  
Jalapenos, sliced  
Radishes, sliced  
Avocado slices  
Lime wedges

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