🍲 GALLEY RECIPE | BUCKWHEAT & SLOW-BRAISED BEEF OXTAILS
A proper crew meal for 20 — inexpensive, filling, rich in flavour and ideal for a ship’s galley.
🥩 SLOW-BRAISED BEEF OXTAILS
Ingredients:
Beef oxtails — 8–10 kg
Onions — 2.5 kg
Carrots — 1.5 kg
Celery — 1 kg
Garlic — 150 g
Tomato paste — 500 g
Beef stock/water — 5–6 L
Vegetable oil — 300 ml
Bay leaves — 10–12
Black pepper — 30–40 g
Salt — to taste
Paprika — 50 g
Thyme — 30 g
Flour — 250 g (optional, for light thickening)
👨🍳 METHOD
Cut the oxtails into manageable pieces and season with salt and pepper.
Brown the meat well in batches in hot oil. Do not overcrowd the pot.
Remove the meat and sauté onions, carrots and celery until lightly browned.
Add garlic and tomato paste. Cook for another 3–4 minutes.
Return the oxtails to the pot.
Add stock/water until the meat is almost covered.
Add bay leaves, thyme and paprika.
Bring to a gentle simmer.
Cover and cook slowly for 3–4 hours, until the meat is very tender and easily separates from the bone.
Remove excess fat from the surface and adjust salt and seasoning.
If necessary, thicken the sauce slightly with flour slurry.
🌾 BUCKWHEAT — FOR 20 CREW
Buckwheat — 2.5–3 kg
Water/stock — approximately 5–6 L
Butter — 200–250 g
Salt — 40–50 g
Rinse the buckwheat, toast lightly if desired, then cook in salted water/stock until tender. Finish with butter and keep covered for 10–15 minutes before serving.
⚓ GALLEY TIP
Don’t rush the oxtails.
The secret is low temperature + plenty of time.
The collagen slowly converts into gelatin, giving the meat that rich, sticky sauce that makes a simple crew meal taste like something from a proper restaurant.
Serve the buckwheat on the plate and place the braised oxtail with plenty of sauce on top.
20 hungry sailors approved. 😎
⚓ RhumbFleet
Professional Maritime Knowledge. Real Experience. Continuous Learning.
