Caldo de Res-Mexican Beef Soup

Caldo de Res — Mexican Beef and Vegetable Soup serves 4-6

• 2 tablespoons olive oil
• 2 lbs. (1 kilo) shank and soup bones, thinly sliced
• 2 quarts water plus more as needed
• 2 teaspoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 potato, peeled and cubed
• 1/8 head of small cabbage, chopped
• 1 ear of corn, husked and cut into 4-6 pieces, or slice off kernals
• 1/2 teaspoon dry Mexican oregano
• 1 tomato, chopped
• 1 tablespoon fresh herbs, such as basil, mint, epazote, minced
• salt and freshly ground black pepper to taste
• cilantro for garnish

1. Heat oil in large, heavy-bottomed pot and brown meat and bones on all sides, about 15-20 minutes.
2. Add water, cover and simmer 1 hour, or until meat is tender (or pressure cook 30 minutes).
3. Pour off broth and reserve. Skim off fat when it rises to the top.
4. Remove meat from bones when cool enough to handle.
5. Heat 1 tablespoon of olive oil in large pot over medium-low heat and cook onion until tender.
6. Add garlic and cook 30 seconds, stirring.
7. Add carrot, potato, cabbage and corn and reserved broth. Cover and simmer until vegetables are tender, about 20 minutes.
8. Add meat, tomato and fresh herbs and simmer 5 minutes more.
9. Salt to taste.
10. Garnish with cilantro. Serve with lime wedges and warm corn tortillas. or paleo tortillas