medium onion, peeled and quartered, stem end left intact
new potatoes (about 12)
medium carrots, cut into 2 1⁄2-inch lengths
beef brisket, trimmed
kosher salt and black pepper
can tomato paste
brewed black coffee
packed light brown sugar
chopped fresh flat-leaf parsley
country bread (optional)
- In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place 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. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
- Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.