Rinse the beef shank under cold water and pat dry. In a large stockpot, heat the oil over medium heat and sear the beef on all sides until lightly browned. This step develops flavour in the broth.

Add the water, onion, garlic, tomato, and salt. Bring to a boil, then reduce the heat to low and simmer uncovered for about 1½ hours, skimming off any foam that forms on the surface. This ensures a clear, rich broth.

Once the beef is tender, add the corn, yuca, and plantain. Continue simmering for 20 minutes until these vegetables begin to soften. Stir occasionally to keep them submerged and evenly cooked.

Add carrots, chayote, and potatoes to the pot. Season with pepper and taste for salt. Simmer for another 20 minutes or until all vegetables are nearly tender.

Add cabbage wedges, bell pepper slices, and sprigs of coriander and mint. Simmer for a final 10 to 15 minutes until the cabbage softens and the broth becomes aromatic.

Remove a small spoonful of broth to taste. If it needs more depth, add a little salt or another crushed garlic clove. Salvadorans often add a touch of lime at the end for brightness.

Remove the coriander and mint sprigs. Transfer large pieces of beef and vegetables into serving bowls, then ladle over the hot broth until generously filled.

Serve the soup with lime wedges and warm corn tortillas. Diners can squeeze lime over the top for a fresh, tangy note.

A sprinkle of finely chopped coriander or a few slices of avocado on the side complements the soup beautifully.

Sopa de Res is best served hot and shared. The broth should be clear yet full-bodied, the beef tender, and the vegetables soft but intact.