1-First Step: Prepare Ingredients Begin by gathering and prepping all ingredients. Wash vegetables thoroughly. Cut beef shank bone-in pieces and chuck roast into large chunks to retain juiciness during slow cooking. Chop onion into large chunks and prepare the whole garlic head or peeled cloves. Cut carrots, celery, potatoes, zucchinis, corn, green beans, and cabbage into sizable pieces to keep their texture through a long simmer.

2-Second Step: Start the Broth In a large heavy-bottomed pot, combine the beef shank, chuck roast chunks, and 10 to 12 cups of water. Add bay leaves, the whole garlic head, onion chunks, salt, black pepper, and ground cumin. Bring to a rolling boil over medium-high heat.

3-Third Step: Simmer and Skim Allow the broth to simmer uncovered or partially covered for 2.5 to 3 hours. During this time, regularly skim off the foam and any fat rising to the surface to maintain a clear broth. This slow simmer extracts the rich flavors from the bones while tenderizing the beef without boiling it vigorously.

4-Fourth Step: Discard Aromatics After the beef is tender and nearly falling off the bone, remove the garlic head and bay leaves from the pot. These flavor elements have done their job and removing them prevents bitterness.

5-Fifth Step: Add Initial Vegetables and Herbs Add chopped cilantro, fresh mint if using, green onions, carrots, and celery. Continue cooking uncovered for 30 to 40 minutes to soften these firmer vegetables while infusing herbal freshness into the broth.

6-Sixth Step: Add Potatoes and Green Beans Add the potatoes and trimmed green beans to the pot. Continue to simmer uncovered for 10 to 15 minutes. This stage softens starchy potatoes and adds the crunch of green beans without overcooking.

7-Seventh Step: Add Corn and Zucchini Next, add the cut corn on the cob pieces and zucchini chunks. Simmer for another 10 to 15 minutes until tender but still firm enough to provide texture.

8-Eighth Step: Add Cabbage Last Add the cabbage wedges or chunks last and cook for a final 10 to 15 minutes. Cabbage softens quickly, so this final stage ensures it remains tender but not mushy.

9-Ninth Step: Prepare Beef Meat for Serving Carefully remove the bones from the beef shank. Cut the beef chunks and shank meat into preferred serving sizes. Return meat to the pot if desired or place in bowls with broth and vegetables.

10-Final Step: Serve Hot with Traditional Accompaniments Ladle the Caldo De Res into deep bowls. Serve with lime wedges, hot sauce, chopped fresh cilantro, and avocado slices on the side. Warm corn tortillas and Mexican rice make perfect traditional accompaniments that complete the meal with added texture and flavor diversity.