1. mix the prepared vegetables and spices with red wine, red wine vinegar and water in a shallow work bowl. Pour in the roulades, cover well with the marinade, cover with plastic wrap and marinate in the refrigerator for 24 hours.
For the filling, saute shallots and garlic in butter until translucent, then mix ground beef and ground pork in a baking dish with egg, sauteed shallots & parsley, spinach, garlic, Aachen Printen and soaked raisins with rum until well blended. Season heavily with chili seasoning, pepper, salt and orange zest (use sparingly).
Remove the roulades from the marinade, drain them well on kitchen roll and lay them out evenly on the surface. Pour the marinade through a sieve and collect. The filling on the roulades form and distribute well evenly. Roll up the meat slices and tie tightly with spagat like a package. Season the roulades all over with salt and pepper. 4.
Heat the clarified butter in a large, heavy frying pan with a glass lid. Brown the roulades in it. Add the marinated vegetables and sauté briefly. Add the rosemary to the frying pan (between the roulades) Form. Drizzle the meat with maple syrup. Pour 250 ml of marinade and the beef stock. Put the lid on. Steam the roulades on the kitchen stove at a mild temperature for 70 to 80 min, turning them to the other side after 30 and 60 min and basting them with the stew stock from time to time.
Remove the roulades from the stewing stock and