Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery.
Stir together tomato paste, tomato sauce, and Worcestershire sauce; pour over beef.
Bake brisket at 325° for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.
Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
Strain pan drippings, and serve with sliced brisket.