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By Kittencalskitchen on April 20, 2008
By HeatherFeather on June 21, 2004
"Adapted from a very old issue of Food & Wine magazine. I haven't made this one in ages - but I recall that it was very good and really not as difficult as it may appear. Use a good, strong, dry red wine in this. I like to use Shiraz, but any hearty drinkable red will do fine. This marinates in a tomato and wine mixture, making it very tender. NOTE:..."
Prep Time: 24 hrs
Total Time: 24 hrs 15 mins