Sous Vide Beef Short Ribs with Smashed Avocado Toast

Name: Sous Vide Beef Short Ribs with Smashed Avocado Toast
Prep time: 5 min
Cook time: 1 d
Total time: 1 d 5 min
Yield: 4
Cuisine: American
Ingredients: Chuck Short Ribs; salsa; avocado; whole wheat bread; tomatoes; lime

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.

Cook Time: 24 hrs 5 mins

Servings: 4

Ingredients: 6

Cook Mode

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

Preparation

Step 1

Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
Step 2

Preheat sous vide wand to 160°F.
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.
Step 4

Submerge bag in water. Set timer for 24 hours.
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.
Step 6

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

Nutrition Information

643 Calories

0 %*

14.7g SAT FAT

0 %DV**

38g PROTEIN

0 %DV

6 mg IRON

0 %DV

13.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 loaded toast: 643 Calories; 390.6 Calories from fat; 43.4g Total Fat (14.7 g Saturated Fat; 1.8 g Trans Fat; 3.4 g Polyunsaturated Fat; 24.1 g Monounsaturated Fat;) 123 mg Cholesterol; 496 mg Sodium; 30 g Total Carbohydrate; 8.2 g Dietary Fiber; 38 g Protein; 0 mg Calcium; 6 mg Iron; 1006 mg Potassium; 0.5 mg Riboflavin; 8 mg NE Niacin; 0.7 mg Vitamin B₆; 4.3 mcg Vitamin B₁₂; 320 mg Phosphorus; 13.1 mg Zinc; 43.2 mcg Selenium; 131.8 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.