Brisket in Wine Sauce

 

  • 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.

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