> 1 (3 lb) flat-cut boneless beef brisket
> 1 tbsp canola oil
> 1/2 cup brown sugar
> 1/2 cup ketchup
> 1 cup low-sodium beef broth
> 1 cup strongly brewed coffee
> 2 tbsp coconut aminos (optional)
> 1 cup water
> 3 large Vidalia onions, thinly sliced
> 1/4 cup chopped parsley, to garnish (optional)
Preheat oven to 325°F. Trim the beef of excess fat and season with salt and pepper. In a large Dutch oven, heat the oil on medium-high. Sear brisket on all sides, 4–5 min. per side, until well browned. Remove Dutch oven from heat.
Meanwhile, in a large bowl, combine the brown sugar, ketchup, broth, coffee, coconut aminos, if using, and water. Add the onions and stir until well coated. Pour mixture over seared brisket.
Cover Dutch oven and bake 1½ hours. Remove from oven. Carefully flip brisket and bake another 1½–2 hours, until meat is fork-tender. Let rest 30 min. Slice or shred brisket. Serve with onions and garnish with the parsley, if desired.