Caldito de Res (Mexican Beef Soup)

In a large pot, heat the vegetable oil over medium heat. Add the beef shank or stew meat and brown it on all sides. Add the chopped onion and minced garlic and sauté until fragrant.

Simmer the Beef:
Pour in the beef broth or water, and add the cilantro sprigs, bay leaf, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 ½ to 2 hours, or until the beef is tender and starting to pull away from the bone.

Add the Vegetables:
Once the beef is tender, add the corn, carrots, and potatoes to the pot. Simmer for about 10 minutes. Then add the zucchini and cabbage wedges, and continue simmering for another 10-15 minutes until all the vegetables are tender.

Season the Soup:
Taste and adjust seasoning with salt and pepper as needed.