- 1 tablespoon canola oil
- 1 3-pound piece beef brisket, trimmed
- 1 tablespoon ground coriander
- kosher salt and black pepper
- 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
- 1 pound parsnips—peeled, cut into 2-inch pieces, and halved lengthwise if thick
- 1 large onion, peeled and cut into wedges, stem ends left intact
- 1/4 cup tomato paste
- 5 cups low-sodium chicken broth
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- Heat oven to 350° F. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the brisket with the coriander, 1 teaspoon salt, and ½ teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate.
- Add the carrots, parsnips, onion, and ½ teaspoon each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Mix in the tomato paste. Add the broth, vinegar, and Worcestershire and stir to combine.
- Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3½ hours. Let rest for at least 10 minutes before slicing.
- Serve the brisket and vegetables with the cooking liquid.