Ingredients
4½lbbison brisket
1½cupsbeef broth
¼cupWorcestershire sauce
3tbspcider vinegar
4tspchili powder
¼tspcayenne pepper
3garlic cloves,minced
½cupbarbecue sauce,bottled
2ozminiature phyllo dough shells,(2 packages), baked
½cupcheddar cheese,shredded
sour cream
fresh cilantro,chopped
Preparation
Cut the bison brisket into 2-inch pieces. Place bison brisket pieces in a 5-quart slow cooker.
Combine the broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over the bison pieces in the slow cooker.
Cover and cook on Low for 12 hours. Remove the bison brisket pieces from the cooker and place in a large bowl. Discard the 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.
Preheat the oven to 375 degrees F. Arrange the phyllo dough shells in a 15x10x1-inch baking pan.
Stir the barbecue sauce into the reserved 2 cups shredded bison in the bowl.
Divide shredded bison evenly among phyllo shells. Top evenly with shredded cheese.
Bake, uncovered, for 10 minutes or until heated through.
Top with sour cream and cilantro. Enjoy!
