All ingredients ready? Let's begin!
Cut most of the meat off the bones and chop it into ½-inch pieces.
Heat a big, heavy pot until hot, and then add the oil.
Next add the beef and bones as well as the salt and pepper, and cook until browned.
Add 1 cup of onion and cook for 2 minutes.
Add the can of tomatoes and the broth.
Add water if needed (the liquid should come ½ inch above the bones).
Turn the heat right down, loosely put the lid on and simmer for an hour or until the beef is tender.
Now you can add the carrot and ¼ cup of cilantro.
Cook the caldo de res for 10 minutes.
Stir in the potato, chayote (if using) and corn. Simmer for 15 minutes.
Add the cabbage and cook for 10 minutes or until the veggies are done.
Divide the caldo de res between serving bowl and garnish with onion, cilantro and jalapeños (if liked).
Garnish with radishes and serve with lime wedges.