3 pounds beef chuck neck bones
9 cups water
salt
Arroz Rojo (see Rice Section)
1 large potato, peeled, cut in 1-inch cubes
1 large carrot cut in 1/2 inch pieces
2 ears of corn, cut in 8 pieces
2 zucchini, cut in thick slices
1 celery stalk, cut in pieces

Garnish
Chopped onion
Cilantro sprigs
Lime wedges
Canned or homemade salsa

Place beef bones in a large pot or Dutch oven. Add water and salt to taste. Bring to a boil. Skim foam from surface. Cover loosely and simmer 2 to 2 1/2 hours or until the meat is very tender. Let meat cool in broth.

Prepare Arroz Rojo, set aside. Remove meat from bones and cut in large chunks. Discard bones. Strain broth through a fine sieve. Return meat and broth to pot. Bring to a boil, reduce heat. Add potato and carrot. Cover and simmer for 25 minutes. Add corn, celery and zucchini. Cover and simmer 15 minutes. Taste and add salt if needed. To serve ladle broth, meat and some of the vegetables into large soup bowls. Top each serving with a generous spoonful of Arroz Rojo, 1 or 2 tablespoons chopped onion and 2 or 3 cilantro sprigs. Serve with lime slices and salsa. Makes 8 servings