Buffalo brisket in stout

I was in search of beef brisket, but...


I found Buffalo brisket at the farmers market.


It looks just like beef brisket...


Rubbed with salt, pepper, smokey paprika...and a little bit of cinnamon.


Both sides seared off for a few minutes each side...


A bed of onions, carrots, tomatoes and thyme...


A 16 ounce bottle of stout beer, and a goodly amount of soy sauce...


Brisket on vegetable bed, stout and soy sauce poured in...


Covered tightly...


And braised, low and slow...in a 300-degree oven for about 4 hours.


And after 4 hours, a lovely, falling apart brisket...


Pan juices strained...


And then reduced to a saucy thickness.


Bourbon and peach preserves. A couple of big spoons of preserves, mixed with a dash of bourbon.


The peachy bourbony stuff smeared on top of brisket...brisket run under the broiler briefly.


Brisket sliced and sauced up.


Buffalo brisket braised in stout. Dinner!