Prep Time: 9 minutes
Cook Time: 3 hours
Chill Time: none
Yield: 8 servings

  • 1 (2 ½ -pound) beef brisket, thick-cut
  • 1 tablespoon paprika
  • ½ teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1½ cups ketchup
  • 1½ cups dry red wine
  • 1½ cups water

Preheat oven to 325° F. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325° for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done. Let stand 5 to 10 minutes before slicing diagonally, against the grain. Serve warm, and pass pan juices in a sauce boat.