Caldo De Res (Mexican Beef Stew)

• 2 lbs beef shank (bone in)
• 2 ears corn
• 1 large chayote (peeled and sliced in long slivers)
• 2 large zucchini (sliced in 1 inch thick slices)
• 2 large carrots (sliced in half inch slices)
• 12 lb green beans (ends snapped)
• 12 head cabbage (chopped in thirds with the heart attached to keep the leaves together)
• 2 large red potatoes (peeled and quartered)
• 14 bunch cilantro
• 6 garlic cloves (peeled)
• 2 roma tomatoes (cut in quarters)
• 14 white onion
• 1 stalk celery
• 5 beef bouillon cubes
• 1 teaspoon celery salt
• 1 teaspoon salt

1. In a large stock pot add the beef shanks, onion, tomato, garlic cloves, bouillon cubes, celery salt, and salt.
2. Bring to a low boil and cook for 4 hours covered.
3. Add the green beans, carrots, potatoes, and chayote and cook covered for an additional 15 minutes on medium heat.
4. While the stew is cooking wrap your corn in paper towels and microwave on high for 4 minutes (if in the husk leave the husk on while cooking the corn) peel the husk and silk off and cut the corn cob into thirds.
5. Add the cabbage, corn, cilantro, and zucchini and cook covered for another 10 minutes or until the zucchini is cooked and tender.
6. Serve in large bowls with slices of lime and corn tortillas on the side.
7. Note: I also serve this with chile de arbol which I have posted on this site as well.

beef, corn, chayote, zucchini, carrots, green beans, cabbage, red potatoes, cilantro, garlic, roma tomatoes, white onion, celery, celery salt, salt

Taken from www.food.com/recipe/caldo-de-res-mexican-beef-stew-320872 (may not work)