I hate to even make this parallel with your lovely recipe, but I recently started hearing about a recipe called Mississippi pot roast, the main distinguishing factors apparently being the addition of butter and peperoncini peppers and their brine during the cook. When you said you add pickled shallots, i thought how the pickled peppers really do help balance a pretty rich meat dish and now I'm wondering if the MPR has some distant root in a confit/rillette technique.
I hate to even make this parallel with your lovely recipe, but I recently started hearing about a recipe called Mississippi pot roast, the main distinguishing factors apparently being the addition of butter and peperoncini peppers and their brine during the cook. When you said you add pickled shallots, i thought how the pickled peppers really do help balance a pretty rich meat dish and now I'm wondering if the MPR has some distant root in a confit/rillette technique.
Well that sounds good.
Great video! Heads up, the link you have to the recipe currently has one extra t in rillettes that invalidates the link
On that, TU.