Caldo De Res (Beef Soup)

• 1 lb beef shank, cubed
• 1 tomatoes, quartered
• 2 potatoes, cubed
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1/2 head cabbage, chopped
• 4 cloves garlic, minced
• 6 teaspoons chopped fresh cilantro, divided
• 1/4 teaspoon cayenne, to taste (or other peppers to your taste)
• 1 tablespoon salt
• 1/4 teaspoon fresh ground pepper, to taste
• water, to cover
• 4 tablespoons fresh lime juice
• 1/4 teaspoon ground cumin

1. In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
2. Add water to cover and stir well.
3. Cover and simmer on low for 2 hours.
4. Uncover, stir, and simmer for an additional hour uncovered.
5. Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
6. Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.

beef shank, tomatoes, potatoes, yellow onion, carrots, cabbage, garlic, fresh cilantro, cayenne, salt, fresh ground pepper, water, lime juice, ground cumin

Taken from www.food.com/recipe/caldo-de-res-beef-soup-29798 (may not work)