In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides thoroughly. Remove meat and set aside.
Scraping pan to loosen the bits of meat stuck to the bottom, saute the carrots and onions until soft, about 10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least three hours.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Skim the foam and fat from the liquid. Remove carrots and onions with a slotted spoon and blend in a food processor with 1 cup cooking liquid. Return to pot and mix with remaining liquid. Cook until reduced slightly.
At this point you can either slice the brisket and serve with the sauce, or use two forks to shred the meat. Add some liquid from pot to moisten the meat and serve on rolls or slider buns, with coleslaw.