Sous Vide Beef Short Ribs with Smashed Avocado Toast

Preparation

1. Step 1

   Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.

2. Step 2

   Preheat sous vide wand to 160°F.

3. Step 3

   Place beef and salsa in food-safe plastic bag and seal, removing as much air as possible. 

   Cooking Tip: For best results use a vacuum sealer.

4. Step 4

   Submerge bag in water. Set timer for 24 hours. 

5. Step 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. Step 6

   Remove avocado flesh from peel. Use potato masher or fork to lightly smash avocado to spread-like consistency.

7. Step 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.