Caldo de res mexicano

Method

1. 1 Simmer the beef shank with onions for 100 minutes, skimming off the foam continuously for the first 20 minutes.
2. 2 Cut the vegetables into large chunks, not diced; that's the proper way to eat Mexican caldo.
3. 3 Add the corn kernels and carrots and cook for 20 minutes.
4. 4 Add the potatoes and zucchini and cook for 12 minutes.
5. 5 The cabbage, cut into large pieces, should be added during the last 6 minutes to keep it crisp.
6. 6 Serve hot with lemon, chopped herbs, and warmed cornbread, allowing each person to season to their liking.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: high-pressure cooking for 35 minutes, then release the pressure naturally; add vegetables after opening the lid.