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Jan 28, 2013 10:39 AM

sauerbraten along the lines of what Bar Room at the Modern was serving last winter?

Did anyone else try that Sauerbraten? I should've taken notes. If you tried it, do you remember what spices made it different than the fairly standard wine/vinegar/cloves/juniper berries/bay leaf? I seem to remember some ginger.
Thanks for any ideas or comments.

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