Coat a large roasting pan with nonstick cooking spray. Add brisket; sprinkle with salt, pepper, onion powder, and garlic powder. Rub brisket with spices to coat on all sides.

In a large nonstick skillet, heat oil over medium heat. Sauté onions for five minutes, until softened. Stir in parsley, tomato paste, honey, bay leaves, vinegar, and wine. Simmer for five minutes, stirring occasionally. Let cool.

Pour sauce over, around, and under the brisket. Cover and marinate in the refrigerator for at least one hour or overnight, turning occasionally.

Preheat oven to 325 degrees Fahrenheit. Bake, covered, for three to three and a half hours or until meat is fork-tender. (Calculate 45 minutes per pound to determine the cooking time.) Discard bay leaves. Let cool.

Refrigerate several hours or overnight. 

Discard hardened fat from gravy. Trim excess fat from brisket. Slice against the grain to desired thickness.

Reheat, covered, in pan gravy at 350 degrees Fahrenheit for 25–30 minutes.