Braciole (used flank steak) came out very tough
I used Giada’s recipe (http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe-1965471) and the first time I made it the meat was tender and delicious. This time, even though even though the sauce and really the entire dish tasted great, the meat was tough and chewy.
I used flank steak, which I think is pretty typical for Reading More May Cause Envy…