In a large kettle or Dutch oven combine 3 pounds beef shank crosscuts; 8 cups water, 4 teaspoons salt, 5 whole black peppercorns. Bring mixture to boiling; reduce heat. Cover; simmer for 2 hours. Remove beef; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; skim excess fat. Return broth to kettle.

Add 1 (10 oz.) package frozen whole kernel corn. Stir the chopped meat; corn; 3 tomatoes, peeled and cut up; 2 medium potatoes, peeled and cubed; 1 cup fresh or frozen cut green beans; 2 medium carrots, sliced; 2 stalks celery, sliced; and 1 medium onion, chopped into broth. Cover; simmer for 1 hour. Season to taste with salt and pepper. Serves 10 to 12.