New Recipe - coffee braised brisket

From the January 2011 RealSimple Magazine with a few minor adjustments. . .

Coffee-Braised Brisket with Potatoes and Carrots
Hands on time: 10 minutes (a little more than that), total cook time: 8 hours, serves 4

1 medium onion, peeled and quartered
1 pound new potatoes (about 12)
1 pound medium carrots, cut into 2 1/2 inch lengths
2 1/2 pounds beef brisket, trimmed Kosher salt and black pepper
1 6-ounce can tomato paste
1/2 cup brewed black coffee
2 tablespoons Worcestershire sauce
2 tablespoons packed light brown sugar
2 tablespoons chopped fresh flat-leaf parsley

I salt, peppered and olive oiled the brisket, then seared it in a hot skillet before putting it in the crock pot. The recipe does not call to do this, but I think it makes it more flavorful.

In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes and carrots. I used red potatoes instead, and only used about 5 medium-sized potatoes. Place the seared beef on top of the vegetables.

In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar, pour over the beef and vegetables. I used 1 tablespoon of the brown sugar because we didn't want it too sweet. Cover and cook on low until the beef and vegetables are tender, about 7 to 8 hours.

Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with parsley. Serve with bread if desired.

I didn't use the parsley and we served it with cheese grits.

Enjoy!