Heat a dutch oven with olive oil until very hot. Sear the meat for 4-5 minutes on all sides. Season with salt and pepper as you go. Remove from pot and set aside.
Preheat oven to 350°F.
Deglaze pot with the wine. Let the wine reducer 2 minutes. Add the onions. Saute till soft and add the carrots and celery. Stir in the garlic, ginger, sugar, cherry tomatoes, crushed tomatoes, ketchup and parsley. Bring to a simmer.
return the brisket to the pot, nestling it with the vegetables. Add the other cup of coke. Cook for 25 minutes a pound. Remove the brisket from the pot and let rest at least 30-45 minutes. Keep the veggies covered to stay worm. Carve the brisket with an electric or manual serated knife against the grain. Return the meat to the sauce until warm. Place on a platter and garnish with parsley. Serve with mashed potatoes and a vegetable. Bon Appetit.