Caldo de Res

Quickly rinse the beef shank and marrow bones under cool water. This is a stubborn old habit of mine — it's not needed, but it doesn't hurt.

In a large stockpot, add the water, beef shank, marrow bones, onion, garlic, peppercorns, and salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises during the first 20 minutes — don't skip this, that scum has no business in your caldo.

Let the pot simmer partially covered, stirring occasionally, for 2 hours or until the beef is tender but not falling apart. Taste the broth and add more salt if needed; you want it well seasoned.

While the beef simmers, cut the chayote: peel and remove the pit for the darkest one, then slice into thick wedges. Cut the corn ears into 3 pieces each, thickly slice the carrots, zucchini, and cabbage. Add them all to the pot and simmer for another 25 minutes, until the vegetables are just tender but still have a little bite.

Turn off the heat and let the whole thing rest for 10 minutes. Patience is everything with this soup.

Ladle with huge chunks of beef and a piece of veggies into deep bowls, add a big sprinkle of fresh cilantro, and serve with lime wedges on the side. Don't you dare skip the lime — the squeeze of acidic juice wakes up the entire bowl.