When the shelves go bare, this 2-YEAR SURVIVAL SOUP will be your ultimate currency.

Ingredients

• 1.5 lb Beef Shank (Osso Buco) (cut from lower leg, includes bone and marrow)
• 2 medium Potatoes (peeled and diced into 0.5‑inch cubes)
• 1 large Carrot (peeled and diced into small even cubes)
• 1 medium Onion (peeled and finely diced)
• 1 cube Homemade Frozen Beef Broth Cube (prepared in advance, frozen solid)
• 4 cup Water (hot water for dissolving broth)
• 1 tsp Salt (kosher salt)
• 0.5 tsp Black Pepper (ground)

Instructions

1. Sear the Beef Shank

   Heat the skillet on high. Place the beef shank in the pan and sear for 2 minutes on each side until a dark crust forms. Reduce heat to medium and continue cooking for 7 minutes on each side to develop flavor.

   Time: PT18M

2. Rest the Meat in Foil

   Remove the shank from the pan, wrap tightly in aluminum foil, and let rest for exactly 7 minutes. This allows the fibers to contract and retain juices.

   Time: PT7M

3. Prep the Vegetables

   While the meat rests, peel and dice the potatoes into 0.5‑inch cubes, finely dice the onion, and cut the carrot into small even cubes.

   Time: PT13M

4. Fry Vegetables in Rendered Beef Fat

   Return the hot skillet (with the beef fat left in it) to medium heat. Add the diced onion and carrot, sauté until both turn a deep golden brown, about 6 minutes. Then add the potatoes and continue cooking on the lowest possible heat just until they are warmed through but still firm.

   Time: PT6M

   Temperature: medium heat

5. Cube the Rested Meat and Extract Marrow

   Unwrap the foil. Cut the beef shank into bite‑size cubes, matching the size of the potato cubes. Scoop out any soft marrow from the bone and add it to the bowl with the meat.

   Time: PT5M

6. Prepare the Broth Base

   Place the frozen beef broth cube in a heat‑proof bowl, pour 4 cups of hot water over it, and stir until fully dissolved. Season with salt and pepper.

   Time: PT2M

7. Assemble Layers in Glasses

   Take three straight‑walled glasses. First, add a layer of the cubed beef shank (including marrow). Next, add a tight layer of the fried onion‑carrot mixture. Finally, top with the diced potatoes. Fill each glass with the hot broth until it reaches the rim.

   Time: PT5M

8. Freeze the Soup Blocks

   Cover each glass tightly with foil and place them in the freezer for at least 2 hours, until the soup is solid.

   Time: PT2H

9. Reheat and Serve

   When ready to eat, remove the foil, place the frozen block into a deep bowl, and pour boiling water over it. Let sit for about 2 minutes until the block melts into a hot, thick soup. Stir and serve.

   Time: PT2M

   Temperature: boiling water

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g