1 (2½-pound) beef brisket, thick-cut
1 Tablespoon ground paprika
½ teaspoon ground basil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 medium onions, sliced
2 garlic cloves, peeled and halved
1½ cups ketchup
1½ cups dry red wine
1½ cups water
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.