Preheat your oven to 325°F (160°C).

In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat.

Season the brisket with salt and black pepper, then sear it in the pot for about 4-5 minutes on each side, until browned. Remove the brisket and set aside.

In the same pot, add the minced garlic and sliced onion. Sauté until the onion is translucent, about 5 minutes.

Pour in the beef broth, pomegranate juice, balsamic vinegar, and brown sugar. Stir well to combine.

Add the wild sage, then return the brisket to the pot, ensuring it is submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for 3-4 hours, or until it is fork-tender.

Once cooked, remove the brisket from the pot and let it rest on a cutting board for 15 minutes before slicing.

If desired, to thicken the gravy, mix cornstarch with a little cold water to create a slurry. Bring the cooking liquid to a simmer on the stovetop and whisk in the cornstarch slurry. Cook until the gravy thickens to your desired consistency.

Serve the sliced brisket drizzled with pomegranate-balsamic gravy and garnish with fresh parsley.