Evil Twin Molotov Cocktail Recipe

Cut fat into flour

In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.25 tsp salt. Add 0.5 cup cold cubed butter and 2 tbs cold vegetable shortening. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining.

Add ice water and form dough

Sprinkle 3 tablespoons ice water over the flour-fats mixture, tossing gently with a fork after each addition until the dough just comes together. If the dough is still dry, add up to 1 additional tablespoon of ice water. Do not overwork. Gather dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll out crust

On a lightly floured surface, roll the chilled dough into a circle about 10 inches in diameter and roughly 1/8 inch thick. Transfer the dough to a 9-inch deep-dish pie pan or small cast-iron skillet, pressing gently to fit. Trim any excess with a 1/2-inch overhang for crimping. Keep chilled while you prepare the filling.

Season and dredge beef

Pat 1 lb beef chuck cubes dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper, then toss with 2 tbs all-purpose flour to coat lightly. Shake off excess flour.

Brown beef

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet or Dutch oven over medium-high heat. When shimmering, add the beef in a single layer (work in batches if needed) and brown on all sides, 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add the diced onion (1 cup), carrot (1/2 cup), and celery (1/4 cup) to the pan. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 2 teaspoons minced garlic and cook 30 seconds more until fragrant. Stir in 1 tablespoon tomato paste and cook 1–2 minutes to caramelize.

Deglaze and braise

Pour in 1 cup stout beer, scraping up brown bits from the bottom of the pan. Add 1/2 cup beef stock, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh thyme leaves, and 1 bay leaf. Return the browned beef and any accumulated juices to the pan. Bring to a simmer, then reduce heat to low, cover, and braise gently for 45 minutes to 1 hour, or until beef is fork-tender. Stir occasionally and add a splash of water or stock if the liquid reduces too quickly.

Thicken filling

When the beef is tender, remove the bay leaf. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Increase heat to medium and stir the slurry into the braising liquid; simmer 1–2 minutes until the filling is glossy and thick enough to hold together but still spoonable. Taste and adjust seasoning with additional salt and pepper if needed. Let the filling cool slightly (10–15 minutes) before assembling the pie so it doesn't make the crust soggy.

Fill the crust

Preheat your oven to 400°F (200°C). Remove the chilled crust-lined pie pan from the fridge. Spoon the stout-braised beef filling into the crust, mounding it slightly in the center so the filling is level with the rim but not overfilled.

Top and brush

If you have leftover dough, roll a small top crust or create a lattice/patchwork top. Otherwise, tuck the 1/2-inch overhang under itself and crimp the edge to seal. Brush the top crust or edges with the beaten egg for a shiny, golden finish and sprinkle with 1/4 tsp coarse sea salt.

Bake

Bake in the preheated oven for 25–30 minutes, or until the crust is deep golden brown and the filling is bubbling at the edges. If the crust browns too quickly, tent loosely with foil for the last 10 minutes.

Rest and garnish

Remove the pie from the oven and let rest on a wire rack for 10 minutes to set the filling. Sprinkle with 1 tablespoon chopped fresh parsley if using. Slice into 6 wedges and serve warm, ideally with a pint of the same stout for pairing.