Oxtail Arancini with Dipping Sauce

Wondering what to serve for your next dinner party as a starter or welcome snack? Look no further than these delicious oxtail arancini balls with tangy dips that pair perfectly by cutting through the creaminess of the meaty cheesy rice.




  • Homemade Products
  • Beef


  • South African
  • Italian

Cooking Methods

  • Braising
  • Frying




For the Oxtail Arancini Balls

    30ml (2 Tbsp) butter
    Dash of olive oil
    1 onion, chopped
    3 garlic cloves, chopped
    1 cup Risotto rice
    125ml (1/2 cup) dry white wine
    625ml – 750ml (2 ½ - 3 cups) stock of your choice
    125ml (1/2 cup) cream
    80ml (1/3 cup) Parmesan cheese, grated
    80ml (1/3 cup) parsley, chopped
    500ml (2 cups) cooked oxtail, shredded
    Salt and black pepper, to taste
    250ml (1 cup) plain flour
    1-2 eggs, beaten
    500ml (2 cups) panko bread crumbs
    Oil for deep frying

For the Feta, Avo and Herb Dip

    1 avocado
    100g feta cheese
    A handful of basil and parsley, chopped
    Zest and juice of 1 lime
    Salt and black pepper, to taste

For the Mustard Dip

    80ml (1/3 cup) tangy mayo
    45ml (3 Tbsp) wholegrain mustard
    30ml (2 Tbsp) Dijon mustard
    Zest and juice of 1 lime
    Salt and black pepper, to taste


For the Oxtail Arancini Balls

    Heat a large heavy bottom pot on medium heat with the butter and a dash of olive oil, then fry the onion for about 5-7 minutes, or until soft and caramelised. Add the garlic and fry, stirring, for another 3 minutes.
    Add the Arborio rice and ‘toast’ the rice kernels by fry-stirring for about 3-5 minutes. Add the wine and lower the temperature to a low or low-medium heat. Stir regurarly until all the wine is soaked up by the rice and then start adding the stock in batches of 125ml (1/2 cup) per addition. Stir each batch of stock until soaked up by the rice before adding another batch.
    Add the cream and stir until thickened, then add the Parmesan cheese, parsley and shredded cooked oxtail. Season to taste.
    Allow the risotto to cool down, then roll into balls just smaller than golf balls.
    To crumb the arancini balls, dust the balls in the flour and shake off excess, cover in egg, then roll them in the panko bread crumbs.
    TIP: When crumbing any food, remember to always keep one hand “dry” and one hand “wet” to prevent very messy hands.
    Heat the oil in a large pot or deep-fryer and fry the arancini balls in batches for about 4-5 minutes, or until crispy and golden brown.

For the dips

    Combine all ingredients for each dip and season to taste.
    Serve the Oxtail Arancini Balls with the dips and enjoy as a snack or starter.

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