Cook the meat

• Place the beef shank and top loin in a large pot. Cover with about 16 cups of water. Bring to a boil, then skim off any foam that rises to the top.

  Add the whole head of garlic, ½ onion, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Lower the heat to medium, cover and simmer for about 1 to 1 ½ hours, until the beef is tender.
  2 pounds beef shank with bone, 1 ½ pound top loin or lean chuck, 1 garlic head, ½ large white or yellow onion, 16 cups water (about 4 liters), ½ Tablespoon kosher or sea salt or more to taste, 1 teaspoon black pepper or more to taste
• Remove the garlic head and discard. Add the corn, carrots, and chayote. Bring back to a boil and cook for 10 minutes.
  2 fresh corn on the cob, 3 large carrots, 1 Chayote
• Add oregano, cilantro, bouillon, potatoes, green beans and cabbage. Cover with a lid and cook for 15 minutes. Add the zucchini and cook for 15 more minutes.
  1 teaspoon dried oregano, 1 cup chopped cilantro, 2 Teaspoon beef bouillon or 2 cube, 6 small potatoes, 2 cups green beans, 1 small cabbage
• Serve hot in large bowls, making sure each bowl gets a bit of meat, broth, and vegetables. Enjoy with salsa, a drizzle of lime juice and warm corn tortillas (this is a must to add more flavor to the broth).