Frozen Survival Meat Soup Portions (Beef, Potato & Vegetable)

Steps

1. Sear the beef shank on maximum heat for exactly 2 minutes on each side to seal in flavor and form a dark crust.
2. Lower the temperature and hold for another 7 minutes on each side.
3. Take the meat off and wrap it tightly in foil to rest for exactly 7 minutes.
4. Cut potatoes into half-inch cubes and cook on the lowest possible heat so they stay firm.
5. Dice the onion small.
6. Return the unwashed meat pan to the heat, add the onion, then add the carrot cut into small even cubes.
7. Fry the onion and carrot together over medium heat until deep golden brown.
8. Unwrap the rested meat and cut it into small even cubes; scoop the marrow from the bone into the bowl with the meat (reserve the bone in the freezer for broth).
9. Dissolve a cube of frozen beef broth in hot water to make the base.
10. In straight-walled glasses, layer beef pieces on the bottom, then the fried vegetables, then the cooked potatoes on top.
11. Fill the glasses to the rim with the hot dissolved broth.
12. Cover each glass with foil and freeze for a couple of hours until solid.
13. Flip the glasses upside down at room temperature for a couple of minutes so the frozen blocks slide out.
14. Wrap each frozen soup cylinder tightly in foil to eliminate contact with air, then store in the freezer.
15. To serve, remove the foil, place in a deep bowl, pour in boiling water, and wait a couple of minutes.