1. In a large pot with a lid, heat oil. Then add the onion, salt, and pepper. Sauté until translucent, about seven minutes.
2. Add the wine and deglaze the pan, then add the crushed tomatoes, paprika, and honey. Bring to a simmer, add the brisket, and cover.
3. Continue simmering until the meat is fork tender, about two-and-a-half to three hours.