caldo de res (Mexican beef soup)

• 2 short ribs
• 1 1/2 lb beef stew meat
• 1 onion diced
• 1 can stewed tomatoes
• 1/2 blub garlic minced
• 1 tbsp oregano
• 1 tbsp ground cumin
• 1 ground cayenne pepper to taste
• 4 beef bouillon cubes
• 2 chayote cut in chunks
• 2 potatoes cut in chunks
• 2 cup baby carrots
• 2 cup frozen mixed vegetables
• 1 salt to taste
• 1 pepper to taste
• 1 bunch cilantro minced
• 1 head cabbage cut in chunks
• 1 fresh lime

1. throw short ribs in soup pot with stewed tomatoes, garlic, onion and all seasoning, cover with water.
2. bring her to a boil then simmer for about an hour, no peeking!
3. add the stew meat bring her back to a boil and simmer for 30 mins
4. throw in the chayote, potatoes, baby carrots, mixed veggies, cilantro and bring to boil, simmer for 20 mins
5. put the cabbage in and simmer for 10 mins
6. adjust seasoning if necessary, squeeze lime juice on her and enjoy that bowl of awesomeness!

short ribs, beef stew meat, onion, tomatoes, garlic, oregano, ground cumin, ground cayenne pepper, potatoes, baby carrots, vegetables, salt, pepper, cilantro, cabbage, lime

Taken from cookpad.com/us/recipes/335720-caldo-de-res-mexican-beef-soup (may not work)