Mexican Caldo de Res with Vegetables

Ingredients

• 12 oz beef chuck, cut into 1-inch pieces
• 5 cups low-sodium beef broth
• 1/2 white onion, diced
• 2 garlic cloves, smashed
• 1 small potato, cut into chunks
• 1 carrot, cut into thick coins
• 1 small zucchini, cut into chunks
• 1 ear corn, cut into 4 rounds
• 2 cups shredded green cabbage
• 1 Roma tomato, diced
• 1/2 tsp dried oregano
• 2 tbsp chopped cilantro
• 1 lime, cut into wedges
• Kosher salt and black pepper

Steps

1. Bring beef, broth, onion, garlic, oregano and 1/2 teaspoon salt to a gentle simmer in a covered pot.
2. Simmer until the beef is tender, 55 to 65 minutes, skimming any foam from the surface as needed.
3. Add potato, carrot and corn; simmer until nearly tender, about 12 minutes.
4. Add zucchini, cabbage and tomato, then cook until all vegetables are tender and the beef is at least 145°F, 8 to 10 minutes more.
5. Taste, season with pepper and salt, and serve with cilantro and lime for squeezing into each bowl.

Allergen note: Contains no major allergens as written; check broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.