Rabo Arancini Recipe
Braised oxtail, house risotto, parmesan cheese, oxtail bechamel & peppercorn pan sauce, yuca crumbs
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Ingredients
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Ingredients for Rabo Arancini
Method
Preparation Steps
- 1
Braised Oxtail
In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, celery, and garlic. Sauté until soft. Add oxtail and sear on all sides. Pour in beef broth, add bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 3 hours or until the meat is tender. Remove oxtail, shred the meat and set aside. Strain the broth and reserve.
- 2
Prepare Risotto
In a separate pot, bring 4 cups of the reserved broth to a simmer. In another pan, melt 1 tablespoon of butter. Add the risotto rice and toast for 2 minutes. Gradually add the hot broth, one ladle at a time, stirring continuously until the rice is creamy and al dente (about 18 minutes). Stir in grated Parmesan cheese and the shredded oxtail. Let cool.
- 3
Make Oxtail Bechamel
In a saucepan, melt 1 tablespoon of butter. Whisk in the flour and cook for 1 minute. Gradually add milk, stirring constantly until thickened. Stir in the reserved shredded oxtail and crushed peppercorns. Season with salt and pepper to taste.
- 4
Form Arancini
Take a scoop of the cooled risotto and form a ball, inserting a teaspoon of oxtail bechamel in the center. Roll each ball in beaten eggs, then coat with grated yuca and breadcrumbs.
- 5
Fry Arancini
Heat oil in a deep fryer or large pot over medium-high heat. Fry arancini in batches until golden brown, about 4-5 minutes. Drain on paper towels.
