Stuffed Roulades with Fennel and Chestnuts

Preparation

• 1
  Place the roulades individually between cling film and flatten them evenly with a meat tenderizer until they are about 0.5 cm thick. Halve them if the pieces are too long. Lay the roulades next to each other, season with salt and pepper.
• 2
  Finely dice the fennel. Peel one shallot and cut into fine rings. Top each roulade with two slices of bacon, 1 tbsp of diced fennel, and shallot slices. Crumble 1–2 chestnuts over them and place half a rosemary sprig crosswise on top. Fold in the sides of the roulades and roll them up from the narrow end.
• 3
  Tie the stuffed, rolled roulades with kitchen twine or secure them with 1–2 toothpicks so that they do not unroll. Peel carrots, parsley roots, and remaining shallots, clean celery stalks and leek. Dice the vegetables finely. Heat the oil in a braising pot and sear the roulades all around until well browned. Then remove them from the pot. Add the finely diced vegetables to the same pot and sauté. Stir in the tomato paste and lightly roast everything until brown.
• 4
  Then deglaze with red wine and pomegranate juice and bring to a brief boil. Add the beef stock, cranberries, return the roulades, and let simmer covered over low heat for 45-60 minutes (ideally 3 hours). Stir gently occasionally. In the meantime, prepare boiled potatoes.
• 5
  After the cooking time, remove the roulades and keep them warm in the oven at 80 °C. Remove the braising liquid from the hot plate and add nut butter. Puree finely with an immersion blender and season with salt and pepper. Let it reduce slightly, then return the roulades. Serve the roulades with the sauce and boiled potatoes. Garnish with remaining rosemary and dried cranberries as desired.