Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Heist Brewery, Charlotte, NC