Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Season the brisket with one teaspoon salt and pepper. Drizzle with two tablespoons olive oil, then massage it into the meat.

Preheat a Dutch oven or large frying pan until piping hot. Sear the meat on both sides for about two minutes or until a golden crust forms.

Remove the meat and add the onions, remaining one tablespoon olive oil, and remaining one teaspoon salt. Sauté onions while scraping up any meaty bits from the bottom of the pan.

Once the onions are translucent, add garlic and cook for about one minute, just until fragrant. If you’re not using a Dutch oven, transfer the meat and onions to a roaster pan.

In a small bowl, whisk together the wine, silan, and chicken broth. Pour over the meat and cover the pan tightly. Bake for seven to eight hours or until meat can be pierced with a fork with no resistance.

Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.