Burnt End Stew with Flying Fish Oktoberfish Beer

BBQ Guru’s own Pitmaster BBQ Bob has done it again! Combining the flavors and styles of BBQ with some Homestyle Fall recipes. Adding the brisket to this beef stew launched so many flavors, but when you also add in Flying Fishes Oktoberfish Beer, you have the ultimate hit this fall to stay full and warm!

Burnt End Stew with Flying Fish Oktoberfish Beer

Ingredients

• 2-3 lbs brisket burnt ends (fully cooked)
• 2 lbs. tri colored potatoes cubed
• 3 shallots sliced thin
• 1 large Spanish yellow onion diced small
• 5 cloves garlic left whole
• 5 carrots rough cut
• 1 large butternut squash cubed
• 1 quart beef stock
• 3 bottles Flying Fish Oktoberfish beer
• 2 sprigs of rosemary
• 1 tsp. fresh oregano
• 1 tsp. fresh thyme
• 2 tbsp. BBQ Bob’s 7 Bones beef rub
• 2 tbsp. Moe Cason Beef rub
• Kosher salt (taste toward the end and add slat if needed)

Preparation

1. In a Dutch oven over hot charcoal or in your oven set to 350°F pour in the beef stock and beer.
2. Immediately add herbs as well as onions, garlic and shallots. Then add both the & 7 Bones rub and Moe Cason rub
3. Allow that to cook for approximately 20 minutes then add butternut squash. Cook for 15 minutes.
4. Add carrots and cook for another 10 minutes.
5. Add potatoes and cook for approx. 25 minutes.
6. Add cubed burnt ends and cook for another 15-20 minutes. Allow broth to thicken. You shouldn’t need a thicken but if you do spoon out some broth into a bowl and add flour. Wisk to remove any lumps and add back to the stew.
7. Serve with a cold Flying Fish Oktoberfish beer and enjoy!