Separate the parsley stems from the leaves in one cut, keeping the stems together in a bundle. Set the leaves aside. Bundle the parsley stems, sprigs of thyme and bay leaf and tie together with butchers’ twine.
Add the herbs, Guinness and Oakridge BBQ Black Ops Brisket Rub to the dutch oven. Add just enough cold water to cover everything. Bring to a simmer. Cover. Transfer to the cooker. Cook until the meat is very tender (about 200°F internal temperature), about 75-90 minutes.
Mince the parsley and add 1/4 cup minced parsley to the stew. Taste and add salt, as necessary.
Cut red potatoes into large chunks to withstand a long braise.
Add a bouquet garni for aroma! Parsley stems, thyme and bay leaves.