• 1 (2 ½ -pound) beef brisket, thick-cut
• 1 Tbsp paprika
• ½ tsp basil
• 1 tsp salt
• 1 tsp pepper
• 3 medium onions, sliced
• 2 cloves garlic, peeled, halved
• 1 ½ cups ketchup
• 1 ½ cups dry red wine
• 1 ½ 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 at 325° F for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.