Preheat oven to 325 degrees Fahrenheit.

Pat the brisket dry and season with salt and pepper to taste.

In a large frying pan, heat 1/4 cup olive oil over high heat and sear the brisket for four minutes per side. Transfer to a plate and set aside.

Add remaining 1/4 cup olive oil to the frying pan. Add onions and sauté for

15 minutes, until golden.

Add the chicken broth and deglaze the pan, scraping up any brown bits from

the bottom and mixing them into the onions. Transfer to a 9×13-inch baking

dish.

Add the wine and brown sugar and stir gently. Add the brisket and sprinkle

garlic all over.

Cover and bake for three and a half hours.