Sous Vide Beef Short Ribs with Smashed Avocado Toast

Are you looking for a hearty and flavorful beef breakfast dish? Shredded Beef Short Ribs plus smashed avocados on whole-grain toast make this recipe a new brunch favorite.

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

Instructions

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.