Ingredients:

• 2 egg yolks 
• ½ cup sugar, divided
• ¼ cup Salt
• 1½ pounds beef fat scraps
• 1 cup rendered beef fat
• 16 Idaho® yellow potatoes, size C or Creamers
• ½ cup butter
• ¼ cup milk powder
• 1-2 heads of broccoli
• ¼ cup rice vinegar
• 8 ounces Cremini Mushroom
• 1 tablespoon oil
• ½ shallot
• 1 tablespoon truffle oil
• Garnish with 1 teaspoon Gochugaru
• Garnish ¼ cup crispy beef fat 

Directions:

1. Cure the egg yolks in ¼ cup sugar and ¼ cup salt in a small container and let it sit in refrigerator for at least 2 days. Once hardened, take yolks out of the mixture. Dehydrate for 6 hours at 135°F. 
2. Take beef fat scraps and cut into chunks. Transfer to a large pot and cover with water and boil/simmer. Simmer for 8 hours while continuing to add water. Strain liquid into a container and refrigerate. The beef fat will rise to the top and solidify. 
3. Chop up leftover beef chunks into small bits and sauté in a pan until crispy. Drain and reserve crispy beef fat crumble for garnish. 
4. Melt 1 cup of the beef fat and vacuum seal the baby potatoes with it. Sous vide at 194°F or submerged under simmering water for one hour or until cooked through. Cool down and reserve a tablespoon of the beef fat. 
5. Melt ½ cup of butter until it starts to brown. Add a pinch of salt and the milk powder and stir until the powder turns a nice golden brown. Drain on paper towels. 
6. With scissors, cut the tops off the broccoli florets. Reserve half. 
7. Fry the other half in a tablespoon of butter until browned and crispy then drain on a paper towel. 
8. Take the stalk and dice into 3/16” cubes. Combine ¼ cup sugar, ¼ rice vinegar, ¼ cup of water, and a pinch of salt and heat until sugar is dissolved. Pour over the broccoli cubes and let sit. 
9. Sauté mushrooms with a tablespoon of oil. Thinly slice half a shallot and add once the mushrooms start to brown. Cook for 1-2 mins then blend with truffle oil until smooth and season. 
10.  To plate: Take a spoonful of the mushroom puree and place in a circle. Cut the potatoes in half and sear in the reserved beef fat on cut side until golden brown and season. Place 8 halves of the potatoes on the mushroom puree cut side down and sprinkle 2 teaspoons of the pickled broccoli stems on top. Cover ¼ of the potatoes with roughly one tablespoon each of the brown butter crumble, fried broccoli, raw broccoli, and micro-planed cured egg yolk. Finish with a sprinkle of Gochugaru and crispy beef fat on top.