caldo de res (beef soup)

Ingredients For caldo de res (beef soup)

• 1 - 2 lb

  beef shank
• 1 c

  flour
• 1/4 c

  canola oil
• 1/2 tsp

  salt
• 1/2 tsp

  pepper
• 1 can

  (28 oz) diced tomatoes
• 2 lg

  potatoes, cubed
• 1 md

  onion, chopped
• 3

  carrots, sliced into 1/2 inch rounds
• 3

  ribs celery, cut into 1/2 inch pieces
• 2

  ears corn on the cob, cut into 1 1/2 inch pieces
• 1/2 md

  head cabbage, cut into 4 or 5 wedges
• 1 Tbsp

  garlic, chopped
• 1/4 c

  cilantro, finely diced
• 1 tsp

  garlic salt
• 1 tsp

  ground cumin
• 1 Tbsp

  tony chachere's creole seasoning
• 1 tsp

  ground corriander
• 2 qt

  beef stock
• 1 qt

  water
• 2

  limes, juiced