Ingredients

2 tbsp soft brown sugar

2 tsp coffee, ground

1 tsp salt

1/2 tsp chipotle chili - (ancho or red chili as a substitute)

1/2 tsp black pepper, ground

2 - 2 1/2 lb brisket

1 onion, sliced into half inch half moons

2 cups beef broth

In a small bowl, mix the sugar, coffee, salt, chili, and pepper. Spoon the mixture over one side of the brisket, turn over and repeat on the other side.

Arrange the sliced onions on the bottom of your slow cooker. Lay the brisket on top of the onions and pour the broth around the meat.

Cover and cook on LOW for 10 hours or HIGH for 4-5 hours.

Serve sliced, with a slice or two of braised onion and a spoonful of the juices. Mashed potatoes are welcome to soak it all up. In Austin they added fluffy white bread topped with sesame seeds and bowls of baked beans, but for my weeknight dining this seems a little over the top.

*We convinced ourselves and one another that a REAL pair of cowboy boots are an essential part of our wardrobes.