Skill required: Beginner
1. Preheat oven to 350 degrees.
2. Take a 6-7 pound brisket and lay it on a sheet of heavy duty aluminum foil large enough to wrap loosely around the meat and to make a tight seal.
3. Place in a roasting pan.
4. Slice 6-10 onions and lay them on top of the meat.
5. Sprinkle salt, pepper and paprika, to taste over the onions. If desired, place a few fresh (peeled) garlic cloves in bottom of roasting pan.
6. Combine 3/4 cup ketchup with an equal amount of good red wine, and pour over the meat and onions.
7. Bring the foil around the meat, loosely, but make a tight seal at all edges.
8. Roast for 2 - 2.5 hours, until tender
9. Open package and test with a fork. If it's not tender, reseal and roast for another half hour.
Variation: this is especially delicious if the meat is removed from the oven, after about an hour and a half of cooking, cooled, sliced and returned to the oven for finishing. By this time, it can be cooked directly in the roasting pan, covered with the foil. Re-sealing is okay, but unnecessary. The sliced meat absorbs more of the sauce and is delicious even if you "overcook" it. This is also a great way to prepare the brisket in advance. Refrigerate or freeze it after you slice it, and complete the cooking when you want to serve it.
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