BBQ Bison Phyllo Bites

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the bison brisket dry and rub it all over with the chili powder, cayenne pepper and minced garlic.

2. Place the brisket in a slow cooker. Whisk the beef broth, Worcestershire sauce and cider vinegar together and pour around the meat.

3. Cover and cook on low for 12 hours (about 720 minutes), until the brisket is fork-tender and reaches at least 145°F (63°C) in the thickest part. Rest it 3 minutes.

4. Shred the brisket with two forks, discarding any excess fat. Skim the fat from the cooking liquid and ladle some of the liquid back over the meat.

5. Stir the barbecue sauce into the shredded bison and simmer in a saucepan for 10 minutes over medium-low heat until coated.

6. Heat the baked phyllo shells in a 350°F (177°C) oven for 3 to 5 minutes until warm.

7. Spoon the bison into the shells, top with the shredded Cheddar and return to the oven for 2 minutes to melt.

8. Finish each bite with a dollop of sour cream and a little chopped fresh cilantro, then serve warm.