Preheat oven to 350ºF. Rinse the brisket and trim any excessive hanging pieces of fat, leaving the majority in tact for cooking. Make 14 small ½-inch incisions in the brisket and insert a whole clove of garlic into each.

Season both sides of the brisket with the salt, paprika and pepper, then place in the center of a large roasting pan, fat side up. Pin whole slices of onion to the meat with toothpick to completely cover the brisket, scattering the remaining slices around the brisket.

Mix the water and wine together and pour over the brisket. Cover the pan tightly with foil.

Cook until the meat is tender when pierced with a fork 3 to 3½ hours, then remove the foil and continue to cook for 45 minutes, basting with liquid every 10 minutes.

Let the meat rest for at least 20 minutes and remove toothpicks before carving and serving with the pan juices.