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