Preheat oven to 165°C.

Rinse brisket and place in roasting pan.

Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.

In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.

Cover pan tightly with foil, tenting so the foil does not touch the meat.

Bake, covered, at 165°C for 3 hours, or until a digital thermometer inserted into the centre of the brisket reads 90°C.

Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.