Iberico Presa

• Apply a little salt and plenty of pepper to the meat and vacuum-seal it.
• Cook it sous vide/water bath for 3 hours at 57 degrees Celsius (135 degrees Fahrenheit).
• Remove the meat from the bag and dry it well - either with a tea towel or paper towels.
• Heat a pan hard with neutral oil. When it's hot enough, add butter and brown the meat on both sides. It's now ready for serving. 
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• The meat juice from the vacuum bag can be saved and used for sauces or stews.
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• Peel the potatoes and slice them as thinly as possible. We use a mandolin slicer for this.
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• Soak them in water for an hour and then dry them well with a tea towel.
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• The potatoes should be tossed in melted butter, fresh thyme, and pepper. Then, they should be stacked on top of each other in a round cookie cutter and baked in the oven for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit).
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• Dice the vegetables into small cubes and cook them in milk and cream until they are tender in a heavy-bottomed pot. This typically takes 15-20 minutes depending on the size of the cubes.
• Use a slotted spoon to remove the vegetables and place them in your blender/bowl for an immersion blender. Blend them with 1 dl of the liquid from the pot. Slowly add more of the liquid along with the butter and the liquid from the meat's vacuum bag. 
• Transfer it to a new, heavy-bottomed pot and warm it through over medium heat. Season it with salt, pepper, lemon juice, and vinegar.
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• The puree is ready to serve.
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• Serve the dish with homemade chips or pickled red onions.
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