Cooking / frying in the frying tube - low-fat and efficient

Brat hose use is actually an old hat, but maybe there is a mom who does not know this cooking method.

When I prepared my "fat rib" this morning (yes, we have a thick rib on Sundays), it occurred to me to use this as a hint.

So: Bratschlauch is available in every supermarket with foils, baking paper, breakfast bags or similar. to find.

This is how it's done

Roll out the tube and cut about twice as long as the piece of meat + a narrow piece of approx. 2 cm, which I divide into 2 pieces and use to connect.
Tie one side of the hose. Fill the tube with prepared vegetables. Put in prepared and spiced meat. Add about 150-200 ml of water. Close the second end of the hose and set. Place the packet on the grid of the oven and cut in a small hole at the top.
Switch on the stove: upper + lower heat = 200 degrees, depending on the size of the roast piece 1.5 to 2 hours.
The roast is fat-free or low-fat (no fat is added, only the meat's own fat is present)
As delicate as the meat becomes, i. It can not be dry in any case, since it stews in its own "juice and cocoon" and does not even get into the air during the stewing process.
The roast even turns brown! Juice and vegetables are then sauce, only when pouring you have to be careful, can be tricky, because the film is hot and wobbly.

Good luck and happy chuckle!