Pocket Soup

8-12 hrs + 14 hrs + 5 days drying

A 17th-century concentrated beef broth reduced to a gelatinous mass, dried into hard squares, and reconstituted in hot water as portable sustenance.

prepPrepare the largest pot available, filling about 2/3 with beef shank
7 kg beef shank with the bone	Cover with water, bring to boil, skim foam	Simmer 8–12 hrs, covered ajar, until meat falls apart	Strain solids from broth, cool & chill until fat solidifies	Remove fat layer, strain through cheesecloth	Reduce in slow cooker on low 14 hrs until gelatinous	Cool, cut into 1-inch squares, dry 5 days with fan

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