Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Heat a heavy soup pot (about 5-6 quarts) over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion and garlic, and cook until translucent. Add the tomatoes, and the corn. Fill your pot with liquid almost to the top (about 4 1/2 to 5 quarts) . Bring to a boil and remove any excess fat collected at the top. Reduce heat to low, and simmer for about 1 hour or until meat is fork tender, leave the lid on loosely.

Liquid will reduce during cooking of the meat you will need to add a little more as it reduces ( to keep liquid level about the same).

Add the carrots, chayote and 1/4 cup cilantro, and cook for 15 minutes, then add in the potatoes and cabbage wedges cover and simmer until vegetables are tender.