Last night I made Emeril's braciole (bracciole?) recipe, except instead of using small round steaks I used a large, thin one cut especially for braciole. After browning, I let it simmer for about two hours, but the meat was dry and not all that tender.
By the way, it was a decent recipe, but there was too much garlic in the filling, and I love garlic.
Any suggestions? Thanks.