Ingredients :
4 tablespoons vegetable oil, divided
1 pound beef shank or beef ribs with bones
1 pounds beef chuck roast, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 medium yellow onion, peeled and chopped
2 to 3 whole garlic cloves, peeled and minced
1 tablespoon fresh oregano*
1 teaspoon cumin, ground
1 teaspoon chicken bouillon
4 cups beef stock**
2 cups water
1 to 2 bay leaves
1 (14.5-ounce) can tomatoes, diced, with liquid
1 (14.5-ounce) can tomato sauce***
2 large red potatoes, cut into 2-inch cuves
2 carrots, peeled and cut into 1-inch chunks
1 zucchini squash, halved lengthwise, and cut into 1-inch pieces
2 ears of corn, husks and silk removed, and cut crosswise into 1-inch thick rounds
1/2 medium head of cabbage, cored and cut into wedges (optional)
Salt and pepper to taste
Garnishment Toppings:
Cilantro or mint, chopped
Onions, chopped
Jalapenos, sliced
Radishes, sliced
Avocado slices
Lime wedges
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