Place the beef shank and oxtail in a pressure cooker with the garlic and cilantro. Cook for 45 minutes.

Once the meat is partially cooked—after about 45 minutes, since oxtail and shank are tough—add the vegetables, cut as you like.

Leave the pot uncovered and simmer over medium heat for another 45 minutes, or until the vegetables are fully cooked.

Add salt and pepper to taste. Add one more cup of water at room temperature and adjust the seasoning as needed.

Serve with Mexican red rice on the side.

You can also add pieces of corn on the cob if you like.