Carefully pour the wine in the hot pan to deglaze, scraping up the browned bits with a wooden spoon. Add the bouillon cube. Boil 1 minute. Pour the wine over the meat in the slow-cooker. Add the onion, celery, garlic, and brown sugar. Cook on low 6-8 hours. Slice to serve; serve with juice from the slow-cooker spooned over. Once sliced, this will dry out so store leftovers with plenty of sauce. Yields: 4-6 servings depending on the size of the brisket and peoples' bellies.