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Unread 10-30-2010, 07:48 AM   #51
Neil
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I made a version of this last night using a lot of fresh cut sage and a dry red wine instead of the Guinness for more of an Italian Beef flavor. Turned out great, thank you Vince. Here's a pic prior to shreading.
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Last edited by Neil; 11-13-2013 at 03:58 PM..
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