Beef roulade "1001 Nights"

Ingredients for 4 servings:

• 4 beef roulades
• 6 chard leaves, red
• 200 g sheep’s cheese
• 40 g hazelnuts, chopped
• Ras el Hanout
• 60 g raisins or sultanas
• 400 ml red wine
• Butter or margarine
• Salt and pepper, freshly ground
• 2 small onions
• 2 small carrots
• ½ leek(s)
• some sauce thickener, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

You will need roulade pins or kitchen string. Wash the chard, remove the stalks, and finely chop the leaves. Reserve the stalks. Briefly sauté the leaves in a little butter, then let cool. Rinse the roulades, pat dry, and beat them as thinly as possible, then season with pepper, a little salt (use sparingly, the feta cheese is salty!), and Ras el Hanout. Spread the cooled chard evenly among the roulades, leaving a border free for folding in. Spread the chopped hazelnuts and 2/3 of the raisins evenly over the chard. Cut the feta cheese into 4 pieces and place on the roulades. Cut the chard stalks to the length of the feta cheese and place two pieces on each of the feta cheese. Now fold in the edges of the roulades, wrap the roulades, and secure them with roulade pins, kitchen string, or something similar. Clean and roughly chop the onion, carrot, and leek. Sear the roulades in hot fat in a deep pan on all sides, add the vegetables, and deglaze with the red wine. Add the remaining raisins. Cover and braise the meat for about 2 hours. Remove the roulades, strain the sauce, and season with a little ras el hanout and a pinch of salt, if desired. Serve with mashed potatoes or the couscous muffins from “Angelkassel”: https://www.chefkoch.de/rezepte/2286411364564570/Couscous-Muffin.html Enjoy!