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 300 degrees.
Heat the olive oil in a large Dutch oven or pot on medium-high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.
Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the red wine, beer, and ginger ale. Place the 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. Carefully shred the brisket into small strands using two forks.
Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid.
In a medium bowl, add 2 cups of shredded brisket and ½ cup of processed cooking liquid and mix until combined.
Peel the potatoes and cut in half.
In a food processor, grate the potatoes, onion, and garlic in batches. Place in a large bowl.
Add flour, salt, pepper, and paprika and combine. Add beaten egg and mix. Squeeze out excess liquid from potato mixture.
Add 2 cups of shredded brisket and mix until combined. Squeeze out the excess liquid a second time.
In a large skillet, heat 1/4 inch vegetable oil on medium-high heat until hot. Scoop a handful of latke mixture and squeeze out any liquid. Form into patties and fry 3-4 minutes on each side, or until golden brown and crispy.
Place latkes on plate lined with paper towel. After 1 minute, transfer to a baking sheet with a wire rack on top.
Serve warm with applesauce.
Note: If you have leftover brisket, you don’t need to make a separate brisket for this recipe. Just shred the meat using two forks until you have 2 cups of finely shredded beef.