Trim the brisket of excess fat and sinew and place in an ovenproof casserole. Make a mix of 2 tablespoons tomato paste, 2 tablespoons sugar, 1 tablespoon smoked paprika, 1/2 teaspoon of salt, 2 tablespoons balsamic vinegar, 1/2 cup red wine and 2 large cloves of garlic finely chopped. Pour over the brisket and mix well so the meat is coated.
Cover tightly and place in a preheated 180°C oven for 3.5 – 4 hours or until very tender. Pull apart and sprinkle with parsley to serve.
