Coffee-Braised Brisket With Potatoes And Carrots

• 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)

1. 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.
2. 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.
3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.

onion, new potato, carrot, beef brisket, kosher salt, black pepper, tomato paste, black coffee, worcestershire sauce, brown sugar, flatleaf parsley

Taken from www.food.com/recipe/coffee-braised-brisket-with-potatoes-and-carrots-445620 (may not work)