Caldo de Res with Roasted Marrow Bones and Guajillo Salsa

Method

1. Put the shank and marrow bones in a 5 L pot, cover with cold water and bring to the boil on high heat; let it boil hard for 5 min. Tip into a colander, rinse the meat and bones under cold water to wash off the grey scum, and wash the pot. This quick blanch is what makes the broth clear.

   Add in this stepBone-in beef shank 450 gBeef marrow bones 400 g

   high heat

2. Heat a heavy dry pan on medium-high heat. Add the onion cut side down, the unpeeled garlic and the whole tomatoes, and roast for 8 min, turning now and then, until they have blackened patches and the tomato skins split.

   Add in this stepWhite onion ½Garlic cloves, unpeeled 4Plum tomatoes 1

   medium-high heat

3. Return the meat and bones to the clean pot with the water, bay leaves, peppercorns, part of the salt, the charred onion, half of the garlic (peeled) and half of the tomatoes; keep the rest of the garlic and tomatoes for the salsa. Bring to the boil on high heat, skim, then turn down to low heat and simmer uncovered for 2 h 30 min, with the surface barely trembling.

   Add in this stepWater 2.4 LBay leaves 1Whole black peppercorns 6Salt ¾ tsp

   high heat→low heat

4. Make the salsa. Remove the stems and shake out the seeds of the guajillo and árbol chiles, then toast them in a dry pan on medium-low heat for 1 min, pressing each side down for about 10 seconds. Take them out as soon as they smell toasty; burnt chiles are bitter. Soak them in hot water for 10 minutes, then blend with the reserved tomato, peeled garlic, a little salt and 3–4 tablespoons of the soaking water until smooth.

   Add in this stepDried guajillo chiles 2Dried chiles de árbol (small hot red chiles) 1Salt ¼ tsp

   medium-low heat

5. Strain the broth through a fine sieve into a bowl and discard the aromatics. Scoop the marrow out of the bones with a small spoon and whisk it into the broth. Pour the broth back into the pot with the meat, add the carrot cut into 4 cm chunks, the potatoes, the corn cut into 3 cm rounds and the oregano crumbled between your palms, and cook on medium heat for 12 min.

   Add in this stepCarrot 1Small waxy potatoes 3Corn on the cob 1Dried oregano (Mexican if possible) ½ tsp

   medium heat

6. Add the zucchini in 3 cm chunks, the cabbage cut into wedges and the rest of the salt, and cook on medium heat for 6 min more, until a knife slides easily into the potatoes. Taste and adjust the seasoning.

   Add in this stepSmall zucchini 1White cabbage 150 gSalt 0.9 tsp

   medium heat

7. Finely chop the remaining onion and the cilantro and cut the lime into wedges. Divide the meat and vegetables between bowls, ladle in the hot broth and top with onion and cilantro; serve the lime and salsa at the table so everyone adds as much as they like.

   Add in this stepWhite onion ½Fresh cilantro 10 gLime 1