Pat beef dry with paper towels and sprinkle with salt and pepper. In a large 6 quart Dutch oven over medium-high heat, add 2 tablespoons vegetable oil. Add beef w/ bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
Add 2 more tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent. Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant.
Pour in beef stock and water and stir together with onion mixture to scrape up all the browned bits at the bottom of the pot. Stir in beef with bones and bay leaves. Bring to a boil, then reduce heat to medium-low and let simmer uncovered for 1 hour.
Add in diced tomatoes with liquid, tomato sauce, potatoes, carrots and stir together with soup mixture. Continue to let simmer uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in zucchini, corn and cabbage wedges and stir into soup mixture. Let simmer for 5 to 10 minutes or until corn is tender. Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones.
Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.