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Kale Carpaccio


  • Veal Jus

  • Dry Aged Beef Fat

  • Lacinato Kale Carpaccio

  • Truffle Vinaigrette

  • Kale chips

  • Pecorino Romano cheese

Veal Jus

Yield: 1 gallon



  • 5 pounds veal bones

  • 4 cups tomato paste

  • 4 white onions, peeled and cut in large chunks

  • 1 bunch celery, cut in large chunks

  • 2 large carrots, peeled and cut in large chunks

  • 1 bunch thyme

  • 5 sprigs rosemary



Preheat the oven to 400 degrees Fahrenheit. Arrange veal bones on a rack over a sheet pan and roast in the oven until golden brown, about 20 minutes. While the bones are in the oven, arrange the onions, carrots, and celery on another tray over a rack and coat with 2 cups of the tomato paste. Place the vegetables in the oven until dark brown. Spread the remaining 2 cups of the tomato paste evenly over all the bones and continue to roast until deep brown in color and the raw tomato aroma transforms into a roasted scent, approximately 15 minutes.


Add the bones, vegetables, and thyme and rosemary to a large stock pot, cover with cold water and gently simmer for 8 hours. Be sure to use a ladle to skim off excess fat from the surface of the stock during the cooking process.


Strain the jus through a chinois and reserve half for the braising process. Continue to simmer and reduce the remaining half until reaching a desirable viscosity, suitable for glazing the end product.


Dry Aged Beef Fat


Yield: 3 cups



  • 5 pounds dry aged beef fat



Ensure the fat is cold and grind through the large dye of a meat grinder (ask your butcher to do this if you do not have access). Place the fat with one tablespoon of cold water in a small rondeau or saucepot and slowly render over medium heat until the fat is completely rendered. Strain the liquid fat through a chinois and reserve for cooking and plating.


Lacinato Kale Carpaccio

Yield: 2 portions


  • 1 cup rendered dry aged beef fat

  • 1 head garlic, peeled and sliced

  • 2 shallots, peeled and sliced

  • 2 bunches Lacinato Kale, removed from stems, washed in cold water, and dried

  • 1 cup white wine

  • 3 cups Veal jus

  • 4 sheets gelatin, bloomed


Preheat oven to 350 degrees Fahrenheit. Heat beef fat over medium heat and sweat garlic and shallots with two tablespoons of kosher salt until translucent. Add the kale with two more tablespoons of kosher salt and cook until it begins to wilt. Once the pan is devoid of moisture, deglaze the pan with the white wine and reduce until the pan is dry. Add the veal jus and bring to a simmer. Place parchment paper over the surface of the kale and cover the pot with foil. Braise in the oven for 45 minutes to an hour until the kale is very tender.


Strain the braising liquid and whisk in the gelatin until fully dissolved. Place the kale in a small pan to fit snugly and pour the thickened liquid over the top. Place a clean pan over the braised kale to press overnight in the refrigerator. Once set, cut the kale with a large ring cutter to create a carpaccio type shape.

Truffle Vinaigrette

Yield: 1 cup



  • 1 can preserved black truffle with juice

  • ½ cup sherry vinegar

  • 1 tbs Dijon mustard

  • 1 cup dry aged beef fat

  • Xanthan gum



Mince one small piece of the preserved truffle to yield 2 tablespoons. Add to a small saucepot with 1 cup of the truffle juice and sherry. Reduce the mixture to ¼ cup and allow to cool. Place the reduction in a blender with the mustard and blend with ½ teaspoon of the xanthan gum. Once homogenous, stream in the beef fat and taste for seasoning. Add salt if necessary.

Kale Chips

Yield: 2 portions


  • 1 bunch Lacinato Kale

  • ½ cup dry aged beef fat

  • Kosher salt


Preheat oven to 375 degrees Fahrenheit. Clean the kale from the stems, rinse thoroughly in cold water and dry. Toss the kale with the fat and season with about one tablespoon of salt. Arrange the kale evenly on a rack over a sheet pan and bake in the oven until completely dry and crisp.




Place the kale carpaccio in the center of a shallow bowl. Brush the surface of the carpaccio with the reduced veal jus. Season with a pinch of sea salt and top with small dots of the truffle vinaigrette. Grate a touch of Pecorino Romano cheese over the top and shave a few pieces with a vegetable peeler. Arrange kale chips atop the carpaccio. Drizzle a touch more veal glace around the dish to enhance the umami flavor.

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