3 1/2-4 lbs. brisket
2-3 tbsp. cooking oil
3-4 lg. onions, thinly sliced
5-6 cloves garlic, finely diced
1 1/2 c. ketchup
1 1/2 c. dry red wine
2 bay leaves
Pepper and paprika

Sear beef in oil in hot Dutch oven. Remove beef. Reduce heat to medium. Add onions and garlic, saute until transparent and return the beef to the pan. Mix all other ingredients and add to beef. Bring to a boil, then turn heat down to simmer. Cover and cook slowly for 2 1/2-3 hours, turning once or twice, until tender. Chill. Remove the fat and bay leaves. Slice and reheat the meat in the gravy.