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1
Preheat oven to 450 degrees.
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2
In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika.
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3
Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
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4
Roast brisket, uncovered, for 20 minutes.
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5
While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions.
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6
Saute, stirring occasionally, until onion softens, about 5 minutes.
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7
Add tomatoes and their liquid, bring to a boil, then reduce to a simmer.
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8
Stir occasionally, breaking tomatoes with a spoon or whisk.
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9
Simmer uncovered for 10 minutes and season to taste with salt and black pepper.
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10
Remove brisket from oven.
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11
Reduce oven temperature to 325.
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12
Pour 1 cup wine and the tomato sauce over brisket.
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13
Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
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14
Transfer brisket to a platter.
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15
Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out.
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16
Puree until smooth, adding remaining 1/4 cup wine.
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17
Season to taste with salt and black pepper.
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18
Slice brisket diagonally from thinnest end in 1/4-inch slices.
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19
Serve with sauce.
