In a large pot, combine 3 pounds of beef, 8-10 cups of water, 1 rough chopped onion, 2 rough chopped celery stalks, 10 rough chopped garlic cloves, 5 optional chile de arbol peppers, 3 bay leaves, 1 tablespoon of black peppercorns, and 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and let it cook for 1.5 to 2 hours, skimming off any foam or fat that rises to the top.

After simmering, carefully remove the beef from the pot and set it aside on a plate to cool slightly. Strain the broth through a fine mesh sieve into a large bowl, discarding the solids. Shred the beef, ensuring to remove any bones, and return all the tender meat back to the pot.

With the shredded beef in the broth, return the pot to the stove, increasing the heat to medium. Add 3 bite-sized potatoes and 2 bite-sized carrots, stirring to combine. Allow the mixture to simmer for about 20 minutes or until the potatoes and carrots are fork-tender.

Stir in 2 diced zucchinis, 2 sliced jalapenos, 2 quartered corn ears, 3 bite-sized tomatoes, 1/4 head of chopped cabbage, and 8 ounces of tomato sauce into the simmering broth. Let everything cook together for another 10 minutes on medium heat.

Once your vegetables are perfectly cooked, add the shredded beef back into the pot and squeeze in the juice from 1 lime. Stir the pot gently to incorporate all the flavors evenly and heat through for an additional 5 minutes.

Ladle the comforting Caldo de Res into bowls, garnishing with spicy red pepper flakes, fresh chopped cilantro, or lime wedges if desired. Serve warm.