Sous Vide Beef Short Ribs with Smashed Avocado Toast

• 24 hrs 5 min
• 4 SERVINGS
• 640 Cal
• 38 g Protein

Ingredients:

• 1-3/4 pounds beef Chuck Short Ribs, Boneless
• 1/2 cup prepared roasted tomato salsa
• 2 avocados, pitted
• 4 slices whole grain seedy bread, toasted
• 1 tomato, cut into 8 slices
• 1 lime, cut into 4 wedges

Cooking:

1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
2. Preheat sous vide wand to 160°F.
3. Place beef and salsa in food-safe plastic bag and seal, removing as much air as possible. 
Cook's Tip: For best results use a vacuum sealer.
4. Submerge bag in water. Set timer for 24 hours. 
5. At end of cooking time, carefully remove bag from pot, open bag and pour 1 cup of cooking liquid into small bowl; remove ribs; discard bag. Shred beef with two forks. Remove fat from cooking liquid.
6. Remove avocado flesh from peel. Use potato masher or fork to lightly smash avocado to spread-like consistency.
7. Divide ingredients evenly and layer each piece of bread with avocado spread, a tomato slice and shredded beef.  Drizzle cooking liquid over each serving. Season with salt and pepper. Serve with wedge of lime.