Ingredients:
4 lbs beef short ribs or beef shank, bone-in
1 T olive oil
1 medium yellow onion, diced
1 T salt
1 T black pepper
2 c beef broth
2 c canned stewed tomatoes
4 ears of corn, husk & silk removed, cut into 4 pieces each
4 russet potatoes, unpeeled, quartered
2 zucchini, cut into large pieces
6 carrots, washed well, peel on, cut into large pieces
½ c cilantro, chopped
1 medium head of green cabbage, cut into 6 wedges, stem intact
1 lime cut into 8 wedges
4 corn tortillas, cut into thin strips
1 jalapeño, sliced into rings to top each soup bowl
water (volume will vary)

Procedure:
1. Cut the beef into large chunks, keeping some attached to the bone.
2. Heat a heavy-bottom stock pot over medium heat. Add oil & heat. Add beef, onions, salt & pepper.
3. Once beef is browned, add beef broth & stewed tomatoes.
4. Bring to boil for 2 mins. Reduce heat to simmer. Cook for 1 hour until the beef is spoon tender.
5. Add vegetables, half of the chopped cilantro & enough water to cover the vegetables. Bring to a boil.
6. Reduce to a simmer. Cook for 20 mins.
7. Add cabbage & push into the simmering soup, cook for 10 mins.
8. Serve. Be sure to get some of each vegetable in the bowl.
9. Serve tortilla strips, jalapeño & remaining cilantro on the side.