Pluma Ibérica Sous Vide with Grilled Potatoes & Corn

The sous vide to grill combo makes this pluma incomparable–perfectly cooked and juicy on the inside, and crispy and smoky on the outside. 

Serves: 2 


  • 1 18-25 oz. Campo Grande Pluma 
  • 2 Tablespoon herb butter 
  • 10 bite-sized potatoes
  • 5 garlic scapes or ramps, chopped  
  • 1 sprig fresh rosemary 
  • 1 Tablespoon normal butter
  • Flaky salt 
  • Freshly ground black pepper 
  • 1 corn on the cob 


  1. Season pluma on both sides with salt and pepper and close meat and herb butter in vacuum-sealed sous vide bags. 
  2. Cook meat in the sous vide at 145ºF for 2 hours. 
  3. While the pluma is cooking, boil the potatoes. Once soft, sauté with butter, rosemary, and garlic scapes until nice and browned. 
  4. Cook corn on the grill until it has nice char marks. 
  5. Once the meat has cooked, remove from the bag and sear for 1 minute over high heat on either side to get it nice and crispy and give it a smoky flavor. 
  6. Serve pluma with rosemary potatoes and corn. ¡Buen provecho!

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