Caldo de cabeza (caldo de cabeza)

Instructions

1. Rinse the meat under cold water and blanch it for 5 minutes in a pan of boiling water, then drain.
2. Put the meat back into a large stockpot with 3 litres of cold water, the onion, garlic, bay leaf and peppercorns. Bring to a boil and skim.
3. Simmer gently for 2 hours, until the meat comes away easily from the bone.
4. Add the carrots, the corn cobs cut into rounds and the potatoes in quarters. Continue for 25 minutes over low heat.
5. Remove the meat, cut it into pieces and return it to the broth. Adjust the salt.
6. Serve piping hot in bowls, with fresh coriander, a squeeze of lime and, if you like it, finely sliced green chilli.