Start by preparing the beef. Rinse the beef shank or short ribs under cold water to remove any bone fragments. In a large pot, bring 8 cups of water or beef broth to a boil. Add the beef, onion, garlic, and cilantro sprig. Skim any foam that rises to the surface to keep the broth clear. Reduce to a simmer and cook uncovered for 1 hour to develop a rich, flavourful base.

While the beef simmers, prepare the vegetables. Peel and cut the carrots, potatoes, yucca, and chayote into even chunks for uniform cooking. Trim the green beans and slice the zucchini. Keep the cabbage quarters intact to prevent them from falling apart during cooking.

After the beef has simmered for an hour, remove the onion, garlic, and cilantro from the pot. Season the broth with cumin, paprika, salt, and black pepper. Taste and adjust the seasoning as needed to balance the flavours.

Add the corn, carrots, yucca, and potatoes to the pot. These harder vegetables take longer to cook. Cover and let the soup simmer for 20 minutes, ensuring the broth stays at a gentle simmer to avoid breaking apart the vegetables.

Add the chayote, green beans, zucchini, and cabbage to the pot. These softer vegetables cook more quickly. Cover and simmer for an additional 15 minutes, or until all vegetables are tender but not mushy.

Check the beef for doneness. The meat should be tender and easy to pull apart with a fork. If it’s not yet fully tender, let it simmer a bit longer with the vegetables.

Once the soup is fully cooked, carefully remove the cabbage quarters and larger vegetable chunks to a serving platter for easier plating. Taste the broth again and adjust the seasoning, if necessary.

Serve the soup hot in deep bowls, ensuring each portion includes a mix of beef, vegetables, and broth. Garnish with freshly chopped cilantro and a lime wedge. For an authentic Salvadoran touch, accompany with white rice or warm corn tortillas. Encourage diners to squeeze lime juice into the soup for a burst of freshness.