Bbq Bison Phyllo Bites

Name: Bbq Bison Phyllo Bites
Ingredients: 1 (4.5 pound) bison brisket; 1 1/2 cups beef broth; 1/4 cup Worcestershire sauce; 3 tablespoons cider vinegar; 4 teaspoons chili powder; 1/4 teaspoon cayenne pepper; 3 cloves garlic, minced; 1/2 cup bottled barbecue sauce; 2 (1.9 ounce) packages baked miniature phyllo dough shells; 1/2 cup shredded Cheddar cheese; Sour cream; Chopped fresh cilantro

12 ingredients

3 steps

Ingredients

1 (4.5 pound) bison brisket
1 1/2 cups beef broth
1/4 cup Worcestershire sauce
3 tablespoons cider vinegar
4 teaspoons chili powder
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
1/2 cup bottled barbecue sauce
2 (1.9 ounce) packages baked miniature phyllo dough shells
1/2 cup shredded Cheddar cheese
Sour cream
Chopped fresh cilantro

Directions

1

Cut bison brisket into 2-inch pieces. Place bison brisket pieces in a 4- to 5-quart slow cooker. Combine broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over bison pieces in slow cooker. Cover and cook on low for 12 hours. Remove bison brisket pieces from cooker and place in large bowl; discard cooking juices. Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket in the bowl. Package the remaining shredded bison brisket in 2-cup portions in airtight containers. Chill for up to 3 days or freeze for up to 3 months.*
2

Preheat oven to 375 degrees F. Arrange phyllo dough shells in a 15x10x1-inch baking pan. Stir barbecue sauce into the reserved 2 cups shredded bison in the bowl. Divide shredded bison evenly among phyllo shells. Top evenly with shredded cheese.
3

Bake, uncovered, for 10 minutes or until heated through. Top with sour cream and cilantro.