In a large pot, combine the beef, water, chopped onion, celery, minced garlic, chile de arbol, bay leaves, black peppercorns, and salt. Bring to a boil over medium-high heat, then cover and reduce to a simmer. Cook for 1.5 to 2 hours until beef is tender and easily shreds.

Carefully remove the beef from the pot and shred it. Strain the broth into another pot to remove solids, discarding the vegetables and bay leaves.

Return the strained stock to the pot and heat to a gentle simmer. If too reduced, add water to desired consistency. Add diced potatoes and carrot pieces, simmering for about 20 minutes until tender.

Stir in zucchini, sliced jalapenos, corn, diced tomatoes, cabbage, and tomato sauce. Cook for an additional 10 minutes until the vegetables soften.

Add shredded beef back into the pot, stirring gently to reheat. Squeeze fresh lime juice into the soup and adjust seasoning with more salt if desired. Serve hot garnished with red pepper flakes, chopped cilantro, hot sauce, and lime wedges.