Begin by heating 2 tablespoons of vegetable oil in a large pot over medium-high heat. Once the oil shimmers, add 2 pounds of beef shank or chuck roast, searing each side until nicely browned—about 5 to 7 minutes.

Next, introduce 1 large chopped onion and 4 minced garlic cloves to the pot. Sauté the mixture for about 5 minutes, stirring frequently, until the onions are translucent and fragrant.

Stir in the sliced carrots, diced potatoes, sliced zucchini, corn kernels, and chopped tomato. Cook the mixture for an additional 5 minutes, allowing the vegetables to soften slightly.

Pour in 8 cups of beef broth or water, ensuring that all the ingredients are submerged. Increase the heat to high until the mixture reaches a boil, then reduce the heat to low.

Sprinkle in 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano. Stir well to combine all the spices and herbs.

Cover the pot and let the soup simmer on low heat for about 1 hour, allowing the beef to become fork-tender, mingling the flavors beautifully.

In the last 10 minutes of simmering, add the chopped jalapeño peppers if you desire some heat.

Before serving, taste your soup and make any necessary adjustments to the seasoning.

Once satisfied, remove the pot from heat and ladle the delicious soup into bowls. Garnish each serving with fresh cilantro.

Serve your Caldo de Res hot, accompanied by lime wedges.