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|By :Kellyann Petrucci|
|Browse Category||Soups, Stews & Broths|
|Diet||Celiac, Gluten Free, Low Carb, Paleo|
|Cooking Technique||Pressure Cook|
|Prep Time||15 minutes|
|Cook Time||35 minutes|
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
I enjoyed this recipe, but had a few adjustments. I do not like rosemary or thyme seasoning. I used 1 tsp garlic powder and 1/2 tsp of adobo seasoning instead, which turned out okay. I used about 1 lbs more oxtail than the recipe maximum listed, and found I needed a little salt while eating. Otherwise good recipe.
I used this recipe as a guideline actually. I used my own spice combination according to my own tastes. But i would say instead of 30mins, set it to at least 43mins to have tender, soft meat on the bone.
My only thing is cook it for longers. Usually about 45 mins to get that fall off the bone tenderness.
I will add lentils to this when I make it. It looks delicious!
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Good suggestion here and cooked 45min, much tender.