Coffee-Braised Brisket With Potatoes And Carrots - cooking recipe

Ingredients

1 medium onion, peeled and quartered, stem end left in tact
1 lb new potato (about 12)
1 lb medium carrot, cut into 2 1/2 inch lengths
2 1/2 lbs beef brisket, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (6 ounce) can tomato paste
1 cup brewed black coffee
1/4 cup Worcestershire sauce
1/4 cup packed light brown sugar
2 tablespoons chopped fresh flat-leaf parsley (optional)

Preparation

In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
In a bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on LOW until the beef and vegetables are tender, about 7-8 hours.
Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.